Garganelli with Sausage Radicchio and Cream ___

Garganelli with Sausage Radicchio and Cream

Ingredients

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
  • 0.25 cup grated Parmigiano Reggiano cheese

Directions

Put a large sauté pan over a medium flame and heat the oil.

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.

Add the radicchio to the pan and sauté until softened, about 5 minutes.

Add the cream to the pan and heat it almost to a boil. Lower the heat to a simmer and add the nutmeg.

Drop the garganelli into a large pot of generously salted boiling water. Cook until al dente.

Drain and add to the pan with the sauce. Toss for 1-2 minutes over a medium flame.

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.