Name: Fusilli with sausage, radicchio and mascarpone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 italian sausages, skins removed, halved; 375 gram packet fusilli; 1.25 litre (5 cups) chicken stock; 1 whole radicchio, washed, shredded; 1 tablespoon extra virgin olive oil; 1/3 cup (85g) mascarpone; grated parmesan, to serve

Fusilli with sausage, radicchio and mascarpone

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

8 italian sausages, skins removed, halved

375 gram packet fusilli

1.25 litre (5 cups) chicken stock

1 whole radicchio, washed, shredded

1 tablespoon extra virgin olive oil

1/3 cup (85g) mascarpone

grated parmesan, to serve

Method

1.Cook sausages in a large, deep frying pan on medium heat 4 minutes, until golden.

2.Add fusilli and 2 cups of stock; continue to cook 5 minutes. As pasta absorbs stock, add more stock, 1 cup at a time, stirring occasionally, until pasta is tender but firm to the bite.

3.Add radicchio and oil; cook another 2-3 minutes, until radicchio wilts. Remove from heat; stir in mascarpone.

4.Season to taste; serve topped with grated parmesan.

If you aren’t using homemade chicken stock for this recipe, and are conscious of your salt intake, look for salt-reduced commercial stock.
Note

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Ingredients

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