Good Morning America Recipes

Mario Batali's Mezzi Rigatoni with Sausage and Radicchio

Make This Hearty Fall Dish

Star of ABC's "The Chew" prepares a dish that provides an Italian spin to Thanksgiving.
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."


  • 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 ¼ 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 ½ pounds mezzi rigatoni pasta
  • freshly grated Asiago cheese, for serving
  • 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)

    Recipe Summary

    Main Ingredients: asiago, rigatoni, italian sausage

    Course: Pasta

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