Good Morning America Recipes

Mario Batali's Mezzi Rigatoni with Sausage and Radicchio

Make This Hearty Fall Dish

Share
Copy
Star of ABC's "The Chew" prepares a dish that provides an Italian spin to Thanksgiving.
|
Servings:6-8
Difficulty: Easy
Cook Time: min

This hearty fall pasta dish is filling and comforting. Make this easy meal tonight.

For more great recipes from Mario, take a look at his cookbook, "Molto Italiano: 327 Simple Italian Recipes to Cook at Home."

Ingredients

  • 2 pounds Italian sausage (sweet or hot), casings removed, crumbled
  • 1 tablespoon fennel seeds
  • 1 tablespoon hot red pepper flakes
  • 1 red onion, chopped into ?? inch dice
  • 1 fennel bulb, ribs, and fronds discarded, bulb finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 heads radicchio, cored and finely chopped
  • 1 cup dry red wine, such as Morellino di Scansano
  • 2 cups basic tomato sauce (for quick results, try my Mario Batali pasta Sauces by Gia Russa)
  • salt and Freshly ground black pepper
  • 1 ?? pounds mezzi rigatoni pasta
  • freshly grated Asiago cheese, for serving
  • Cooking Directions

    In a heavy-bottomed 14-inch saut?? pan, cook the sausage over high heat, stirring occasionally, until it begins to brown, about 10 minutes. Using a slotted spoon, transfer the sausage to a plate.

    Add the fennel seeds, hot pepper flakes, onions, fennel, garlic, and radicchio to the pan, and cook over medium-high heat until the vegetables are well browned, about 10 minutes.

    Return the sausage to the pan, add the wine and the tomato sauce, and bring to a boil. Then lower the heat and simmer until the radicchio is very tender and the sauce is has thickened, about 10 minutes. Season well with salt and pepper; and remove from the heat.

    Bring 8 quarts of water to a boil in a large pasta pot, and add 2 tablespoons salt. Drop the mezzi rigatoni into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ?? cup of the cooking water into the sausage mixture.

    Drain the pasta in a colander and add it to the sausage mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with a bowl of grated Asiago on the side.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Molto Batali (Ecco 2011)

    Recipe Summary

    Main Ingredients: asiago, rigatoni, italian sausage

    Course: Pasta


    Other Recipes That You Might Like
    The Mozza Cookbook's Torta della Nonna
    Try Nancy Silverton's Italian Classic
    Recipe: Mario Batali's Favorite Salsa Verde
    Try Mario's Healthy and Delicious Marinade
    Rocco's Rigatoni with Tomatoes
    Meal Ideas for the Warmer Season
    Fabio Viviani's Pasta in a Jar
    Simple Pasta Dish
    Mario Batali's Whole-Wheat Rigatoni with Swiss Chard
    Fill Up on This Healthy Pasta Dish
    Todd English's Garlic-Roasted Radicchio
    An Easy Take on a Healthy Italian Side
    Wild Rice, Sausage and Apple Stuffing
    You Say Stuffing, I Say Dressing
    Sausage and Pepper Sliders
    Perfect for Any Party
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS