Perhaps my favorite season in New York City was fall. It always seemed that the city somehow sprung back to life from a lazy hot and humid summer slumber. The atmosphere grew more vibrant as leaves changed color and cooler temps set in. The fall harvest seemed to energize the Union Square Farmers Market.
Alas, we don’t have as dramatic a seasonal change here in San Diego, “where the climate must be perfect all the year.” So to compensate for this, I cook the fall dishes I used to make back in the city.
One of these is Mario Batali’s “Mezzi Rigatoni with Sausage and Radicchio.” Made with sausage, radicchio, fennel, red onion, red wine and tomato sauce, its colors intimate fall foliage. On the palate, it delivers a kaleidoscope of flavors: sweet from the fennel, bitter from the radicchio, savory from the sausage, all balanced with a simple tomato sauce. (I use Marcella Hazan’s sauce made with five tablespoons of butter, an onion split in half, and Italian plum tomatoes with their juices.)
Batali’s recipe calls for mezzi rigatoni, and should you choose to make this dish, I strongly suggest using this pasta shape; it has the perfect size and weight for this rich sauce. Unfortunately, I had run out of them and substituted penne rigate, which were OK, but definitely not as good as the recommended rigatoni. Lack of availability also forced me to substitute Parmigiano-Reggiano for the recipe’s Asiago.
Batali’s recipe comes from his 2011 Simple Family Meals. Since I was cooking only for two, I pretty much halved the recipe’s amounts. However, you can find the original recipe, which serves 6 as a main course, here.
One final note: take your time with Step 10 of the recipe and so that the pasta is well coated with the sauce.
1 pound sweet Italian sausage, casings removed, crumbled
½ tablespoon fennel seeds
½ tablespoon hot red pepper flakes
½ red onion, chopping into ¼-inch dice
½ fennel bulb, ribs and fronds discarded, bulb finely chopping
2 garlic cloves, thinly sliced
1 head radicchio, cored and finely chopped
½ cup dry red wine, such as Morellino di Scansano
1 cups basic tomato sauce
Salt and freshly ground black pepper
½ pound mezzi rigatoni pasta
Freshly grated Parmigiano cheese, for serving
1. In a heavy-bottomed 12-inch sauté pan, cook the sausage over high heat, stirring occasionally, until it begins to brown, about 10 minutes.
2. Using a slotted spoon, transfer the sausage to a plate.
3. Add the fennel seeds, hot pepper flakes, onions, fennel, garlic, and radicchio to the pan and cook over medium-high heat until the vegetables are well browned, about 10 minutes.
4. Return the sausage to the pan, add the wine and the tomato sauce, and bring to a boil.
5. Lower the heat and simmer until the radicchio is very tender and the sauce as thickened, about 10 minutes.
6. Season well with salt and pepper, and remove from the heat.
7. Bring 8 quarts of water to a boil in a large pasta pot, and add 2 tablespoons salt.
8. Drop the mezzi rigatoni into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ½ of the cooking water into the sausage mixture.
9. Drain the pasta in a colander and add it to the sausage mixture.
10. Toss over medium heat for about 30 seconds, until the pasta is nicely coated.
11. Pour into a warmed serving bowl and serve immediately, with a bowl of grated Asiago on the side.
Wine Pairing: Morellino di Scansano, Sangiovese