25 minutes | Serves 4
This was the first of many recipes of my uncles that I learned while in Italy. Now it’s a tradition that I watch him work in the kitchen with a notepad in hand.
1 medium yellow onion, thinly sliced
4 tablespoons of olive oil
1 pound of ground Italian sausage (mild or spicy)
1/2 of a head of radicchio, thinly sliced
1/2 cup of dry white wine
1/2 tablespoon of salt
1/4 tablespoon of pepper
1 cup of heavy whipping cream
1 box of fusilli
1/2 cup of parmesan cheese
Bring large pot of salted water to rapid boil. Meanwhile, sauteed onion in olive oil on medium heat until translucent, about 10 minutes. Add sausage to onions and cook for another 3-4 minutes. Pasta water should start to boil at this point. Begin cooking fusilli to pre specified time, straining while still par-cooked when 1 minutes remains. Continue with sauce by adding radicchio and wine. Allow to cook another 4 minutes until radicchio has softened. Add cream and simmer on low for 5 minutes until pasta is almost cooked. Reserve 1/2 cup of pasta water and strain fusilli. Add fusilli to sauce pan with reserved water and parmesan. Continue to cook for the remaining minute. Salt, pepper, and parmesan to taste.