Egg Tagliolini with red radicchio

  • Difficulty


  • 320 g Tagliolini n° 106 all’uovo
  • 300 g red radicchio
  • 100 g fresh sausage
  • 1 small onion
  • salt and pepper
Tagliolini n° 106 all’uovo


Rinse and dry the radicchio and slice the leaves into strips widthways. Rinse the tomatoes and, once peeled and deseed dice the pulp.Rinse the onion and chop finely then place it in a pan with a dash of oil and fry until soft but not golden.Add the crumbled sausage and brown it for a few minutes mixing with a wooden spoon. Then add the radicchio, cook for 2 minutes, season with salt and pepper and remove from the heat, add the tomato and stir well.In the meanwhile cook the tagliolini in plenty of boiling salted water, cook al dente. Drain them and toss them in a serving dish with the radicchio sauce.