Tagliatelle With Sausage And Radicchio
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 recipe basic fresh egg pasta dough -- see * note
2 tablespoons salt
1 pound sweet fennel sausage -- removed from casing and broken into pea-size pieces
1/2 medium red onion -- thinly sliced
1 cup dry white wine
4 ounces sweet butter
2 medium radicchio heads -- core removed,
4 ounces asiago cheese -- grated
8 drops balsamic vinegar
 

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 sauté 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)