Mario Batali's Mezzi Rigatoni with Sausage and Radicchio
Make This Hearty Fall Dish
This hearty fall pasta dish is filling and comforting. Make this easy meal tonight.
Ingredients
Cooking Directions
In a heavy-bottomed 14-inch sauté 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 ½ 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)
