Sausage & Radicchio Pasta

1. 1
   boil · ~12 min

   Cook the pasta.

   1.Bring a large pot of generously salted water to a rolling boil.

   2.Add pasta and cook until al dente, about 1 minute less than package directions.

   3.Reserve 0.5 cup pasta water, then drain the pasta.

   TIPSalty pasta water seasons the noodles from within. Make it taste like the sea.
2. 2
   saute · ~8 min

   Brown the sausage.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add sausage, breaking it into small crumbles with a wooden spoon.

   3.Cook until deeply browned and crispy at the edges, about 6-8 minutes.

   TIPDon't stir too often — letting the sausage sit undisturbed builds the best brown crust.
3. 3
   saute · ~5 min

   Sauté the garlic and radicchio.

   1.Reduce heat to medium. Add sliced garlic to the skillet and cook until fragrant, about 30 seconds.

   2.Add sliced radicchio and a pinch of black pepper. Toss to coat in the rendered fat.

   3.Cook until the radicchio wilts and softens, about 3-4 minutes, stirring occasionally.

   TIPThe radicchio's bitterness mellows as it cooks; don't rush this step.
4. 4
   mix · ~2 min

   Toss pasta with the sauce.

   1.Add the drained pasta to the skillet with the sausage and radicchio.

   2.Pour in the reserved pasta water and toss vigorously to combine.

   3.Continue tossing until the sauce becomes glossy and coats the noodles, about 1-2 minutes.

   TIPThe starchy pasta water brings the whole dish together into a light, emulsified sauce.
5. 5
   serve · ~1 min

   Finish and serve.

   1.Remove the skillet from heat and sprinkle with grated parmesan cheese.

   2.Toss once more and divide among warmed bowls.

   3.Serve with extra parmesan on the side.

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