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Salsa Trevisana

Loredana Cecchinato makes pasta like nobody's business. Made with a special Italian flour, Cecchinato's pasta is tender and supple, silky and light -- well worth traveling across town for, especially if you order not one of the dishes on the ... Read more

Total time: 45 minutes | Serves 8
  • 3 tablespoons extra virgin
  • olive oil, divided
  • 3 garlic cloves, smashed
  • 1 pound sweet Italian pork sausage, removed from its casing
  • 1/3 cup salt pork, thinly sliced
  • 1 1/2 cups dry white wine
  • 1 1/2 pounds Treviso radicchio (about 5 heads), julienned (makes about 12 cups)
  • 3/4 cup heavy cream
  • 1 cup freshly grated
  • Parmesan cheese, loosely packed
  • 1/4 teaspoon pepper
  • 1 recipe freshly cooked reginette pasta

Step 1Heat 1 1/2 tablespoons of the oil in a large skillet. Add the garlic, sausage and salt pork, breaking up the sausage with a wooden spoon, and cook for 5 minutes over medium heat.

Step 2Remove the garlic, discard, and add the wine, stirring to deglaze the bottom of the pan. Cook over medium heat until the wine evaporates, 8 to 10 minutes.

Step 3Heat the remaining 1 1/2 tablespoons oil in a separate large skillet and saute the radicchio rapidly over medium heat until soft and slightly browned, about 3 to 5 minutes. Add it to the sausage sauce and reduce the heat to low.

Step 4Add the cream and grated cheese to the sauce and cook over low heat until the cream is reduced to a light, creamy consistency, about 5 minutes. Add pepper to taste.

Step 5Put a little sauce in a large serving bowl. Add the freshly cooked reginette (pasta) and slowly mix together. Add more sauce gradually, letting the pasta absorb it little by little. Serve immediately.

Note: From Loredana Cecchinato of La Buca.
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