Garganelli with Sausage Radicchio and Cream

Garganelli with Sausage Radicchio andCream.

Garganelli with Sausage Radicchio and Cream


For 4 Person(s)

For the Pasta:

  • 2 tablespoons extra virgin olive oil
  • 1 pound sweet Italian Sausage, casings removed
  • 1 shallot, cut into a 1/2 inch dice
  • 8 ounces radicchio, cut into 1/2 inch strips
  • 1 pint heavy cream
  • dash of nutmeg
  • salt and black pepper as desired
  • 1 pound garganelli pasta
  • 1/4 cup grated Parmigiano Reggiano cheese


  1. Put a large sauté pan over a medium flame and heat the oil.
  2. Add the sausage and sauté while breaking it apart with a wooden spoon. Once the sausage is browned, about 5 minutes add the shallot. Cook until the shallot has softened a bit, about 3-4 minutes.
  3. Add the radicchio to the pan and sauté until softened, about 5 minutes.
  4. Add the cream to the pan and heat it almost to a boil. Lower the heat to a simmer and add the nutmeg.
  5. Drop the garganelli into a large pot of generously salted boiling water. Cook until al dente.
  6. Drain and add to the pan with the sauce. Toss for 1-2 minutes over a medium flame.
  7. Remove from heat and add the grated cheese allowing the residual heat of the pan to melt the cheese. Add some fresh black pepper as desired.



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