Tagliatelle with Sausage And Radicchio

Tagliatelle with Sausage And Radicchio Ingredients

1 Recipe basic fresh egg pasta	4 oz Sweet butter
2 tb Salt	2 Radicchio heads; core
1 lb Sweet fennel sausage;	Cut into 1/2" ribbons
And broken into pea-size	4 oz Asiago cheese; grated
1/2 md Red onion; thinly sliced	(very young cheese if
1 c Dry white wine	8 dr Balsamic vinegar

Instructions for Tagliatelle with Sausage And Radicchio

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch skillet heat the crumbled sausage over medium heat to render the fat. Cook the meat 8 to 10 minutes. Drain fat from pan and return to heat. Add onion and saut? with sausage for 1 minute. Add the white wine and butter. Bring to boil. Remove from heat and let stand. Roll out the Basic Fresh Egg Pasta dough, cut into ribbons on largest setting (about 3/8-inch). Drop pasta into boiling water and cook 1 to 2 minutes until al dente. Drain in colander over sink. Pour hot pasta into pan with sausage mixture. Add radicchio and cook over medium heat 1 minute, just to wilt the radicchio. Do not overcook the radicchio or it will darken in color. Add grated cheese, stir to mix and divide evenly onto 4 warm dinner plates. Put 2 drops of balsamic vinegar on each serving. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601) Per serving: 150 Calories (kcal); 8g Total Fat; (64% calories from fat); 7g Protein; 3g Carbohydrate; 25mg Cholesterol; 3547mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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