Pasta with ragout of sausages and radicchio

Serve 6 people

• 500 gr. mezze maniche or other short pasta
• 200 gr. sausages
• 2 radicchio di Verona
• 150 gr. cream
• 1 shallot
• 50 cc white wine
• parsley, oil, salt, pepper

Cook the pasta in plenty of salted water (2 or 3 liters). In the meantime, brown the thinly chopped shallot (a kind of onion) in oil, add the skinned and chopped sausage, the shallot thinly cut and slowly cook for about 15 minutes sprinkling it with white wine. Add the cream as well as salt and pepper and cook for 5 more minutes. Strain the pasta, serve with the sauce and sprinkle with chopped parsley.

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