Italian Sausage & Radicchio Orecchiette

Here is my favorite pasta dish. Spaghetti and meatballs is still near the top of my list but this dish is special. It's got a full, spicy flavor, some crunch, and is simple. Now, here it is, Italian Sausage & Radicchio Orecchiette.

Italian Sausage & Radicchio Orecchiette

      serves 6+ (original recipe from Extra Virgin)

Ingredients
olive oil
1/2 onion, finely chopped
2 bay leaves
4-6 (6 oz.) spicy Italian sausages, removed from casings
3/4 cup white wine
2 handfuls walnuts, slightly crushed
1 package of orecchiette pasta
1/2 head radicchio, thinly sliced or shredded
plenty of Parmesan cheese

With heat on medium-high, heat olive oil in a large saute pan. Add the onion and sausages to the pan once hot , breaking up the sausage with a spoon. As you brown the sausage add the bay leaves and let sausage cook until golden brown.

Add in the wine and stir, the alcohol will evaporate, and once it does lower the heat, season with salt & pepper, and add the walnuts. Let this simmer slowly for 5-10 minutes.

While the sauce is simmering, cook the pasta. For orecchiette it's about 10 minutes but read the instructions on the packet.

Once the sauce has simmered for less than 10 minutes, cover and turn off heat. In a large, shallow serving dish stir the sauce in over the pasta. Just before serving, stir in the radicchio and Parmesan. Work quickly so as not to let the sauce or pasta cool.

Garnish each serving with more cheese and serve.