Pasta with Radicchio and Sausage Cream, a tasty and perfect first course for winter that is easy to prepare in a short time. A balanced mix between the slightly bitter taste of radicchio, the creaminess of robiola, and the bold flavor of sausage, for an enveloping and irresistible dish.
This recipe combines simple ingredients but with great character. The radicchio is softened with a sauté of onion and deglazed with white wine, then blended with robiola and parmesan, creating a delicate and velvety cream that envelops the pasta. The sausage, browned separately, adds a savory and slightly spicy note, making the dish even more inviting.
The preparation is quick and easy, ideal for a family lunch or a stress-free dinner. You can choose the pasta shape you prefer, although rigatoni, fusilli, or penne are perfect for capturing the cream and the sauce.
If you love creamy first courses without cream and with a touch of character, try this pasta with radicchio and sausage cream: a winter comfort food that will win everyone over at the table!
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you still have doubts or curiosities, write a comment or use the appropriate contact form that you find at the end of the page.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
- Energy 426.38 (Kcal)
- Carbohydrates 30.08 (g) of which sugars 2.15 (g)
- Proteins 19.27 (g)
- Fat 22.50 (g) of which saturated 1.98 (g)of which unsaturated 1.19 (g)
- Fibers 2.03 (g)
- Sodium 626.35 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pasta with radicchio and sausage cream
- 12 oz pasta
- 3.5 oz sausage
- Half radicchio
- Half golden onion
- 1 glass white wine
- 5.3 oz robiola
- 1 oz grated parmesan
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Blender
- Frying Pan
- Pot
- Colander
- Cutting Board
Recipe for pasta with radicchio and sausage cream
Start preparing the pasta with radicchio and sausage cream by trimming and slicing half an onion.
Sauté it in a pan with a tablespoon of oil for about 5 minutes.
After washing and drying the radicchio, cut it in half lengthwise and then into slices.
Place it in the pan with the onion and sauté for 2 minutes.
Deglaze with white wine and stew over low heat for 10 minutes.
Let it cool slightly.
Transfer the radicchio to the blender jar.
Season it with salt and black pepper.
Add the parmesan, robiola, and a couple of tablespoons of extra virgin olive oil and blend until you get a fairly soft cream.
Remove the sausage meat from the casing and chop it finely with a knife.
Cook it in a pan without adding fat for about ten minutes.
Remove it from the pan and keep it warm.
Cook the pasta in boiling salted water.
Drain it al dente in the pan where you cooked the sausage.
Add the radicchio cream and mix well, adding the pasta cooking water as needed.
Finish the preparation by adding the sausage.
Transfer the pasta with radicchio and sausage cream to plates and finish with a little more black pepper if desired.
Pasta with Radicchio and Sausage Cream
Refer to this section to clear up your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With the sausage, I also prepared Beer and Sausage Risotto
FAQ (Questions and Answers)
Can I substitute robiola with another cheese?
Yes! If you don’t have robiola, you can use ricotta, Philadelphia, or a creamy spreadable cheese. Even sweet gorgonzola will give a more distinctive touch to the cream.
Which pasta shape is most suitable?
Short pasta shapes like rigatoni, fusilli, and penne retain the radicchio and sausage cream better. If you prefer, you can also use tagliatelle or pappardelle for a more refined result.
Can I prepare the radicchio cream in advance?
Yes! You can prepare the radicchio cream and store it in the refrigerator for a day. When serving, just heat it slightly and mix it with the pasta.
For many other ideas, visit the Pasta Sauces – Recipe Collection
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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