Free Recipe Tagliatelle with Sausage And Radicchio

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Tagliatelle with Sausage And Radicchio Recipe

1 Recipe basic fresh egg pasta
-dough; see * note
2 tb Salt
1 lb Sweet fennel sausage;
-removed from casing
And broken into pea-size
-pieces
1/2 md Red onion; thinly sliced
1 c Dry white wine
4 oz Sweet butter
2 Radicchio heads; core
-removed,
Cut into 1/2 ribbons
4 oz Asiago cheese; grated
(very young cheese if
-possible)
8 dr Balsamic vinegar

Tagliatelle with Sausage And Radicchio Preparation

* Note: See the Basic Fresh Egg Pasta recipe which is included in this collection. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK – (Show # MB-5601) Per serving: 150 Calories (kcal); 8g Total Fat; (64% calories from fat); 7g Protein; 3g Carbohydrate; 25mg Cholesterol; 3547mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 4

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