Tagliatelle With Sausage And Radicchio

Recipe Ingredients

1		Basic Fresh Egg Pasta dough - (see recipe)
2 tablespoons	30ml	Salt
1 lb	454g / 16oz	Sweet fennel sausage - removed from casing
		And broken into pea-size pieces
1/2		Red onion - thinly sliced (medium)
1 cup	237ml	Dry white wine
4 oz	113g	Sweet butter
2		Radicchio heads - core removed,
		Cut into 1/2" ribbons
4 oz	113g	Asiago cheese - grated
		= (very young cheese if possible)
8		Balsamic vinegar

Recipe Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch skillet heat the crumbled sausage over medium heat to render the fat. Cook the meat 8 to 10 minutes. Drain fat from pan and return to heat. Add onion and saute with sausage for 1 minute. Add the white wine and butter. Bring to boil. Remove from heat and let stand.

Roll out the Basic Fresh Egg Pasta dough, cut into ribbons on largest setting (about 3/8-inch). Drop pasta into boiling water and cook 1 to 2 minutes until al dente. Drain in colander over sink.

Pour hot pasta into pan with sausage mixture. Add radicchio and cook over medium heat 1 minute, just to wilt the radicchio. Do not overcook the radicchio or it will darken in color. Add grated cheese, stir to mix and divide evenly onto 4 warm dinner plates. Put 2 drops of balsamic vinegar on each serving. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5601) - from the TV FOOD NETWORK

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