Conchiglie with sausage and radicchio sauce

25 min.




  • 160 gr. of Conchiglie
  • 1 head of radicchio
  • 1 fresh sausage
  • ½ cup of dry white wine
  • Thyme
  • 1 teaspoon of turmeric (optional)
  • 1 clove of garlic
  • Extra-virgin olive oil
  • Salt to taste


In a large skillet, heat the oil with the crushed garlic. When it begins to sizzle, add the coarsely chopped sausage skinless. Stir-fry over high heat, add the wine and let it evaporate. At this point, lower the heat, add the radicchio washed and cut into strips and cover for 10 minutes. Meanwhile cook the pasta “al dente”, putting turmeric into the water. Drain the pasta, taking care to leave a half ladle of the cooking water. Pour the pasta into the pan with the sausage sauce with radicchio and briefly mix the flavors, combining the thymus and, if needed, a little 'cooking water. Serve decorating the dishes with strips of fresh radicchio.


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