Penne with Red Chicory, Sausages, and Red Wine

Ingredients

Sauce Base

• 150 grams top-quality pork sausages (preferably Italian)
• 3 tablespoons extra virgin olive oil
• 1 red onion (peeled and finely chopped)
• 2 whole red chicory heads (washed and shredded)
• 100 ml dry red wine
• 30 ml double cream
• salt
• pepper

Pasta & Finish

• 500 grams penne rigate
• 2 tablespoons fresh flat leaf parsley (chopped)
• 30 grams Parmesan cheese (freshly grated)

Method

Stage 1 - Brown Sausage & Soften Onion

1. Remove the skins from the sausages and discard; place the sausage meat in a small bowl.
2. Heat the olive oil in a large frying pan over low heat.
3. Add the crumbled sausage meat and finely chopped red onion.
4. Fry for 5 minutes, stirring occasionally with a wooden spatula to allow the meat to crumble and cook evenly.
5. The sausage should brown and render its fat; the onion should soften and meld with the meat.

Stage 2 - Wilt Chicory

1. Add the shredded red chicory to the pan.
2. Season with salt and pepper.
3. Continue cooking for 1 minute, stirring occasionally.
4. The chicory will begin to wilt and absorb the flavorful oil.

Stage 3 - Deglaze with Red Wine

1. Pour the red wine into the pan, scraping the bottom to release any caramelized bits.
2. Continue cooking for 1 minute to allow the alcohol to evaporate.
3. The pan should smell of wine cooking off, not harsh spirits.
4. Set aside away from the heat.

Stage 4 - Cook Pasta

1. Meanwhile, cook the penne in a large saucepan of boiling salted water until al dente.
2. Drain thoroughly.

Stage 5 - Finish & Combine

1. Return the sausage pan to medium heat.
2. Add the cooked penne to the pan with the sauce.
3. Pour in the double cream and scatter over the parsley.
4. Sprinkle with Parmesan.
5. Toss everything together over medium heat for 3 seconds to allow the flavors to combine and cream to emulsify.
6. Serve immediately.