AT A GLANCE
"Good pork sausage with coarse meat is essential for this recipe's success," says Tipo 00's Andreas Papadakis. At the restaurant, the chefs make their own casarecce; we've used dried pasta here. "Make sure the pasta you buy is Italian, ideally from Gragnano," says Papadakis.
|01||Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated (3-4 minutes). Add stock and radicchio, and cook until radicchio wilts (2-3 minutes). Check the sauce and season to taste if necessary.|
|02||Cook casarecce in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with parmesan and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with grated parmesan.|
2013 RALLO “LA CLARISSA” SYRAH, SICILY. A POWERFUL WINE WITH RICH BLACKBERRIES, AND CHALKY TANNINS TO BRING OUT THE FENNEL FLAVOUR. , suggested by LUKE SKIDMORE