Active Time

　　30 minutes

　　Total Time

　　35 minutes

　　Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.

　　

Ingredients

4 servings

　　1 pound casarecce or other short pasta

　　Kosher salt

　　1/4 cup olive oil

　　1 large onion, thinly sliced

　　1 pound spicy Italian sausage, casings removed

　　1 1/4 pounds radicchio, cored, coarsely chopped (about 7 cups)

　　1/2 cup thinly sliced drained oil-packed sun-dried tomatoes

　　Freshly ground black pepper

　　

Step 1

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.

　　

Step 2

Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3–5 minutes more.

　　

Step 3

Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.