Pasta with Sausage, Radicchio and Aglianico

Pasta with Sausage, Radicchio and Aglianico Wine

This Cilento recipe uses some of the area’s primary products to make a tasty dish. It’s hearty without being too heavy, and will please guests as well as fussy eaters with its zippy melding of flavors.

Rigatoni or similar pasta shape
Extra virgin olive oil
1 clove garlic, minced
1 small onion, chopped
2 pieces of Italian sausage, removed from casings and crumbled
1 head of radicchio, rinsed and shredded
1 cup Aglianico wine (or similar robust red wine)
5 or 6 cherry tomatoes, chopped
Salt and pepper
Fresh parsley, minced

In a large pan, heat the oil then saute the onion and garlic a few minutes. Crumble in the sausage and brown. Add the radicchio and saute a few minutes, stirring, to wilt the shreds. Add wine, cook a minute or two, then add the cherry tomatoes, salt and pepper. Cover and let simmer.

Meanwhile, put a pot of water on to boil for the pasta. Add salt to the water, boil the pasta until al dente and drain.

Add the drained pasta to the sauce, stir and cook a minute to meld it all together, then serve, sprinkled with minced parsley and a dusting of parmigiano or pecorino cheese on top.