There’s a reason why trofie with radicchio and sausage are among the most loved dishes of autumn and winter cuisine.
The
If you add the sweetness of cherry tomatoes, this first course becomes an
Before Trevigiano radicchio disappears to make way for typical spring vegetables, I wanted to take advantage of the last crisp heads still found at the supermarket.
If you can’t find the early red Treviso radicchio I used for this recipe, you can substitute with the late red, or Chioggia radicchio or the Castelfranco variegated PGI, which is still easy to find these weeks and has a
I adore trofie; it’s a pasta shape that pairs perfectly with many sauces, and this one with radicchio, sausage and cherry tomatoes is one of my favorites!
Pasta with radicchio and sausage is one of those perfect dishes when you have little time but still want to serve something tasty, whether for a family dinner or a quick but satisfying lunch.
Let’s see how to prepare it together!
But first, here are some recipes that feature radicchio.. if you love it you can’t miss them!
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 6 oz trofie (or pasta of choice; gluten-free for those intolerant)
- 1 head Trevigiano red radicchio IGP, late variety (or early variety; cleaned weight about 4–5 oz (120–150 g))
- Half Tropea red onion (or any red onion, which is sweeter)
- cherry tomatoes (about ten)
- 2 sausages (fresh pork sausages)
- extra virgin olive oil (about 1 tbsp per person)
- salt
- pepper (only if desired)
Tools
- Frying pan
- Dutch oven
- Cutting board
- Small bowl
- Colander
- Ladle and utensils
- Grater
Steps
First, take care of the radicchio: remove the outer damaged leaves, wash it well under running water and dry it thoroughly.
Then slice it into thin strips but not too fine, so it keeps a nice texture when cooked.
Taste a piece raw and if it seems too bitter, soak the radicchio in cold water for about 20 minutes before proceeding.
Wash the cherry tomatoes and cut them in half; set aside.
In a large pan warm a drizzle of extra virgin olive oil and add the grated onion. Sweat it gently, without burning.
Add the sausage, removed from its casing and crumbled with your hands (or cut into small pieces), it must brown well.
Cook it over a high heat until it becomes
Meanwhile, bring a large pot of water to a boil and add the pasta (I used trofie but you can choose your preferred shape).
When the sausage is well browned, add the halved cherry tomatoes. Add
Cover with a lid for 4-5 minutes: they should wilt and create a nice sauce.
Only at the end, add the radicchio. 2-3 minutes are enough; it should
If you’ve never tried it, I’m sure it will become one of your favorite first courses! ❤️
I hope you enjoyed this easy recipe! Run to the stove and try making it with me ❤️
Take a photo and tag me in your stories! I love seeing your creations and discovering your dishes. By the way, what is your favorite pasta shape with sausage? Write it below! 👇
I say goodbye and invite you to come back soon to discover the next recipe. A sneak peek? A simple but irresistible dessert 💛🌼
Article protected by copyright © – Gabriella Geroni © All rights reserved
💡 TIPS FOR PERFECT RESULTS:
✅Do not overcook the radicchio: it should remain
✅Use a little pasta cooking water to make the dish more
✅Choose
🔄 SUBSTITUTIONS AND VARIATIONS:
🌽 Gluten Free → use gluten-free trofie or other certified gluten-free pasta shapes.
🤍 White variation → omit the cherry tomatoes and deglaze the sausage with half a glass of dry white wine.
🧀 Creamy version → add a tablespoon of ricotta or cream
🌱 Vegetarian version → omit the sausage and add walnuts or gorgonzola.
🥓 Sausage alternative → you can use speck or pancetta, sweet or smoked.
FAQ (Questions and Answers)
Can I prepare the sauce in advance?
Certainly! You can calmly prepare the sausage and cherry tomato base in advance. However, the radicchio should be added only when tossing the pasta to prevent it from darkening and becoming too soft.
How to remove the bitterness from radicchio?
The most known and practiced method is to soak the raw radicchio in cold water. Some leave it for 10 minutes, others even an hour. If that’s not enough, some suggest using sweet ingredients, for example adding a small piece of apple to the soffritto, or a knob of butter, or even a teaspoon of honey to tone down the characteristic radicchio taste. In this case the cherry tomatoes help a lot and I believe it’s not necessary to add other ingredients, also because people who enjoy radicchio appreciate its slight bitter aftertaste!
