Strozzapreti with sausage, radicchio and sage SERVES 4

400 gm strozzapreti

60 ml (1/4 cup) extra-virgin olive oil

600 gm Italian-style pork sausages, casings removed

150 gm Swiss brown mushrooms, sliced 1 small radicchio, leaves torn

¼ cup loosely packed sage leaves 80 gm finely grated pecorino

150 gm ricotta

Toasted chopped walnuts and fried sage (optional), to serve

1 Cook pasta in a large saucepan of boiling salted water until al dente (8 minutes), then drain, reserving 60ml (1/4 cup) cooking water. 2 Meanwhile, heat 1 tbsp oil in a large, deep frying pan over medium-high heat, add sausage and cook, stirring occasionally, breaking up meat with a wooden spoon, until browned and just cooked (3 minutes). Add mushrooms and cook, stirring occasionally, until tender (4 minutes). Add radicchio and sage, and stir until just wilted (1 minute). Add pasta, half the pecorino, remaining oil and enough reserved water to coat, season and toss until heated through.

3 Serve topped with spoonfuls of ricotta, remaining pecorino, walnuts and fried sage, if using.