Sausage & Radicchio Pasta
A quick and satisfying pasta dish featuring the robust flavors of crumbled Italian sausage and the delightful bitterness of wilted radicchio, all brought together with garlic, white wine, and a touch of Parmesan.
For 4 servings
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1.5 cups of the starchy pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Remove the sausage from its casings (if applicable) and crumble it into the pan. Cook, breaking it up with a spoon, until deeply browned and cooked through, about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
Reduce heat to medium. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
Add the chopped radicchio to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the radicchio has wilted significantly and its vibrant color has deepened.
Pour in the dry white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
Add the drained pasta directly to the skillet with the sausage and radicchio mixture. Pour in 1/2 cup of the reserved pasta water and add 1/2 cup of grated Parmesan cheese.
Toss everything together vigorously for 1-2 minutes, adding more pasta water a tablespoon at a time if needed, until a glossy, emulsified sauce forms that coats the pasta beautifully. Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan when browning the sausage; work in batches if necessary to ensure proper browning and not steaming.
- 2Always reserve more pasta water than you think you'll need; it's the secret to a silky, cohesive sauce that binds everything together.
- 3Taste the radicchio before adding it; if you find it too bitter, you can briefly blanch it in boiling water for 1-2 minutes before sautéing, though some bitterness is desirable in this dish.
- 4Use a short, sturdy pasta shape like rigatoni, orecchiette, or penne that can hold up to the hearty sauce and capture all the bits of sausage and radicchio.
Adapt it for your goals.
Vegetarian Option
Replace Italian sausage with crumbled plant-based sausage or sautéed mushrooms (cremini or shiitake) for an earthy, meat-free alternative.
Cheese SwapCheese Swap
Experiment with other hard, salty cheeses like Pecorino Romano for a sharper, tangier finish instead of Parmesan.
Greens AdditionGreens Addition
Stir in a handful of baby spinach or arugula during the last minute of cooking for extra greens and a peppery bite.
Why this is on our healthy list.
Rich in Antioxidants
Radicchio is packed with antioxidants like anthocyanins, which can help combat oxidative stress and inflammation in the body.
Good Source of Protein
Italian sausage provides a significant amount of protein, essential for muscle repair, growth, and prolonged satiety.
Fiber from Pasta & Veggies
Both the pasta (especially if whole wheat) and radicchio contribute dietary fiber, aiding digestion and promoting gut health.
Frequently asked questions
While best served fresh, you can cook the sausage and radicchio mixture ahead of time. Reheat gently and toss with freshly cooked pasta and a splash of pasta water just before serving for optimal texture.
