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Salsa Trevisana

Time 45 minutes
Yields Serves 8
Salsa Trevisana
1

Heat 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.

2

Remove 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.

3

Heat 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.

4

Add 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.

5

Put 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.

From Loredana Cecchinato of La Buca.

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