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Rigatoni with Italian Sausage and Chicory
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Rigatoni with Italian Sausage and Chicory
Known especially as substitute for coffee, chicory possesses widely underestimated therapeutic virtues. It stimulates appetite also fills iron deficiencies, lowers rate of blood lipids and balances intestinal flora thanks to its prebiotic effects. Chicory can be used in sauté of vegetables, a risotto, a quiche, a tart or a pizza. In this recipe, chicory is thinly sliced, sautéed with sausage, Parmesan cheese and butter. Served with al dente rigatoni, this dish is filled with flavors and comfort.
Rigatoni with Italian Sausage and Chicory
| Prep time: 10 minutes |
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| Cooking time: About 30 minutes |
| Servings or yield: 4 |
| Difficulty level: Easy |
| 450g rigatoni |
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| 1 pound Italian sausage, casing removed, chopped |
| 2 cups chicory |
| 1 cup grated parmesan + slivers for serving |
| 1/2 cup white wine |
| 1/2 cup chicken broth |
| 2 garlic cloves, crushed |
| 1 chili pepper |
| 3 tbsp. unsalted butter |
| 3 tbsp. olive oil |
| 1 spring rosemary |
| Olive oil |
| Salt and pepper to taste |
Preparation
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Preparation steps
1 - In a large skillet, add olive oil, chilli pepper and rosemary string and fry over hi heat about 10 minutes stirring occasionally.
2 - Deglaze with white wine.
3 - Add chicory and chicken broth, cove, continue cooking another 5 minutes.
4 - Meanwhile, bring a big pot of salted water to boil and cook pasta al dente.
5 - Add butter to sausage mixture and let melt while stirring.
6 - When ready, a drained pasta directly to the pan, with a drizzle of olive oil and grated Parmesan.
7 - Mix well, serve with Parmesan slivers and enjoy.
