No treviso? Substitute 1 medium radicchio. Whole Foods sells Delverde pasta. Serves 4.
Ingredients
1 pound garganelle
4 tablespoons olive oil
6 ounces Italian sausage, removed from casing and crumbled
6 cloves garlic, sliced
2 heads treviso, sliced horizontally into 1-inch pieces
1 cup canned navy or cannelini beans with their liquid
Pinch chili flakes
Freshly grated parmesan cheese to taste
Salt and freshly ground pepper
Directions
Bring a large pot of heavily salted water to a boil. Add the pasta, stir well, cover and return to a boil.
In a large saute pan, brown the sausage in a teaspoon of the oil. Remove and set aside.
Drain most of the fat from the pan, set over medium-low heat and add the sliced garlic. Slowly caramelize, and then add the treviso. Cook until slightly tender and colored, about 5 minutes. Add the beans, the sausage and a pinch of chili flakes.
Drain the pasta. Toss in the pan with the sausage mixture and the remaining olive oil. Season with salt and pepper. Grate the cheese over the pasta and serve immediately.
