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Recipe

Pasta with Sausage, Radicchio, and Green Olives

photo: Scott Phillips

Servings: 4

Cocktail olives give this pasta welcome bursts of sweet and briny flavor that perfectly balance the subtle bitterness of the radicchio.

Ingredients

  • Kosher salt
  • 1 Tbs. olive oil
  • 12 oz. sweet Italian sausage, casings removed
  • 1/4 cup white balsamic vinegar
  • 1 medium head radicchio, quartered, cored, and cut crosswise into 1/2-inch strips (about 3 cups)
  • 3 oz. pimento-stuffed green olives, chopped (about 1/2 cup)
  • 4 medium cloves garlic, finely chopped (about 1 Tbs.)
  • Freshly ground black pepper
  • 12 oz. short pasta, such as cavatappi, farfalle, or penne
  • 1/3 cup plus 1 Tbs. thinly sliced fresh basil
  • 2 oz. Parmigiano-Reggiano or Grana Padano, shaved and then crumbled (about 3/4 cup)

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 20
      Sodium (mg): 800
      Carbohydrates (g): 36
      Fiber (g): 2
      Sugar (g): 2
      Protein (g): 15

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it into small pieces, until no longer pink, about 5 minutes. Add the vinegar and cook, stirring occasionally, until slightly reduced, about 1 minute. Add the radicchio, olives, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until the radicchio is wilted, 2 to 3 minutes.
  • Cook the pasta according to package directions until al dente. Reserve 1 cup of the cooking water, drain the pasta, and return to the pot. Toss the sausage mixture with the pasta, 1/3 cup of the basil, and most of the cheese. add enough cooking water to moisten, and serve topped with the remaining cheese and basil.

Reviews

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Reviews

  • Bigdaddy316 | 07/24/2017

    Wow! Great flavour combo. My wife normally doesn't like pasta with such a light sauce but she gave thumbs up to this, the white balsamic and olive really take away the bitter.

  • Sushi911 | 07/19/2017

    I gave this recipe 1 star for ease of preparation. I thought the flavor was horrible. It was bitter from the radicchio and the olives added nothing. It was just flavorless. I've never made a bad recipe from Fine Cooking before but this was just awful.

  • hanny | 07/12/2017

    Nice change from the usual. The olives and radicchio work well together. Will make again and won't change it a bit!

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