PASTA--MARIO BATALI'S RIGATONI W/ SAUSAGE

By Sticks

A YUMMY AND DIFFERENT PASTA SAUCE. RADICCHIO JUST ADDS FLAVOR, NOT AT ALL BITTER. I LEFT OUT THE FENNEL SEEDS AND USED REGULAR TOMATO SAUCE AND TURKEY SAUSAGE. BE SURE TO FIND ONE WITHOUT SEEDS. I LEFT OUT THE RED PEPPER. MY LARGEST FRY PAN HOLDS ONLY HALF.

Ingredients

• 2 LBS ITALIAN SAUSAGE, CASINGS REMOVED CRUMBLED
• 1 TBSP FENNEL SEEDS
• 1 TBSP HOT RED PEPPER FLAKES
• 1 RED ONION, CHOPPED INTO 1/4 INCH DICE
• 1 FENNEL BULB,RIBS AND FRONDS DISCARDED, FINELY CHOPPED
• 4 GARLIC CLOVES, THINLY SLICED
• 2 HEADS RADICCHIO, CORED AND FINELY CHOPPED
• 1 CUP DRY RED WINE
• 2 CUPS BASIC TOMATO SAUCE (OR A BATALI SAUCE)
• S & P
• 1 1/2 POUNDS MEZZI RIGATONI PASTA
• FRESHLY GRATED ASIAGO CHEESE, FOR SERVING

Details

Cooking time 60mins

Preparation

Step 1

IN A HEAVY BOTTOMED 1 INCH SAUCE PAN, COOK THE SAUSAGE OVER HIGH HEAT STIRRING OCCASIONALLY, UNTIL IT BEGINS TO BROWN, ABOUT 10 MIN. 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 HI HEAT UNTIL THE VEGETABLES ARE WELL BROWNED, ABOUT 10 MINUTES.

RETURN THE SAUSAGE TO THE PAN, ADD HE 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 HAS THICKENED, ABOUT 10 MINUTES. SEASON AND REMOVE FROM HEAT.

BRING 8 QUARTS OF WATER TO A BOIL IN A LARGE PASTA POT, ADD 2 TBSP SALT. DROP THE RIGATONI INTO THE WATER AND COOK FOR 1 MINUTE LESS THAN THE PACKAG3 CALLS FOR. JUST BEFORE TH4E PASTA IS DONE, CAREFULLY LADLE 1/2 CUP OF THE COOKING WATER INTO THE SAUSAGE MIX.

DRAIN THE PASTA IN A COLANDER AND ADD IT TO THE SAUSAGE MIX. TOSS OVER MEDIUM HEAT FOR ABOUT 30 SECONDS, UNTIL THE PASTA IS NICELY COATED. POUR INTO HEATED BOWL AND SERVE IMMEDIATELY, WITH ASIAGO ON THE SIDE