Campanelle Pasta With Sausage And Green Olives – Simmer + Sauce
I love to play around with pasta. Pasta is neutral in flavor, with limitless potential. The best pasta I have ever had was in Italy and it was incredibly simple
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Cooking tools:
- Pot
- Stove
- Colander
- Saute pan
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 12 ounces campanelle pasta
- 12 ounces Italian chicken sausage, casing removed, crumbled
- 1 tablespoon Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 medium radicchio, halved, core removed and thinly sliced
- 1 cup Castelvetrano green olives, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup fresh parsley, packed, finely chopped
- 1/4 cup Parmigiano-Reggiano, grated
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