8 ounces fusilli or other pasta
1 tablespoon olive oil
3 chicken sausages (about 3/4 pound)
1/2 cup white wine or chicken broth
1 head radicchio, cut into 1/4-inch slices
1/4 teaspoon salt
Freshly ground pepper
4 ounces blue cheese, crumbled

Cook pasta in a large pot of boiling salted water until tender but still firm to bite.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausages. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove sausage from skillet. Cut into 1/2-inch pieces.
Return sausages to skillet. Add wine, stirring and scraping up browned bits from the bottom of the skillet. Reduce heat to a simmer. Cover and cook until sausages are almost done, about 5
minutes.
Stir the radicchio into the skillet. Season to taste with salt and pepper. Cook, stirring until radicchio is just wilted but still crisp, about 4 minutes.
Drain pasta. Place in a large serving bowl. Add radicchio mixture. Toss. Add blue cheese and stir gently until it melts.

Robin Davis