Gnocchetti Sardi in Octoberfest Beer Cream Sauce with Roasted Chicories & Sausage
Ready to serve in: 30 minutes Serves: 4 Adults
1 package (13.7oz) of fresh Trenchers Farmhouse Gnocchetti Sardi pasta
1 large head of radicchio
2 link of sweet Italian style sausage
2 cloves of garlic
½ cup heavy cream
1 cup Sam Adam’s Octoberfest Beer
2 tbsp dijon mustard
1 tbsp maple syrup
1 tsp dried thyme
1 tbsp extra virgin olive oil (EVOO)
1 tbsp balsamic vinegar
1 bunch fresh chives
Kosher Salt, to taste
Parmigiano Reggiano to taste
Prepare the ingredients, keeping them all separate. Finely dice or grate the garlic cloves and slice the radicchio into ½ inch strips. Remove the sausage from the casing and crumble.
Bring a large pot of water to a boil, season generously with salt. Cook Trenchers Farmhouse “Gnocchetti Sardi” pasta until al dente. Drain and set aside, reserving 1 - 1 ½ cups of pasta water for later use.
In a large saute pan over medium heat, add 1 tbsp of EVOO and saute the crumbled sausage until golden brown.
Add the grated garlic with a pinch of salt. Allow to cook on medium heat for 1 minute until just fragrant.
Add the sliced radicchio with a pinch of salt. Saute until wilted, about 2 minutes then deglaze the pan with 1 bottle of Sam Adam’s Octoberfest beer. Cook until the liquid is reduced by half, about 5-8 minutes.
Add dijon mustard and cream. Stir and allow to cook together until the sauce slightly thickens to coat the back of a spoon about 3-5 minutes.
Add 1 tbsp of maple syrup and balsamic vinegar and stir into the sauce.
Add the cooked Gnocchetti Sardi pasta along with 1 cup of pasta water into the pan. Bring to a simmer until the sauce thickens and coats the pasta.
Taste & Season with any additional maple, salt and balsamic vinegar as desired. Fold in the chopped chives.