Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta dough -- see * note
   2      tablespoons   salt
   1      pound         sweet fennel sausage -- removed from casing
                        and broken into pea-size pieces
     1/2  medium        red onion -- thinly sliced
   1      cup           dry white wine
   4      ounces        sweet butter
   2                    radicchio heads -- core removed,
                        cut into 1/2" ribbons
   4      ounces        asiago cheese -- grated
                        (very young cheese if possible)
   8      drops         balsamic vinegar

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch skillet heat the crumbled sausage over medium heat to render the fat. Cook the meat 8 to 10 minutes. Drain fat from pan and return to heat. Add onion and sauté with sausage for 1 minute. Add the white wine and butter. Bring to boil. Remove from heat and let stand. Roll out the Basic Fresh Egg Pasta dough, cut into ribbons on largest setting (about 3/8-inch). Drop pasta into boiling water and cook 1 to 2 minutes until al dente. Drain in colander over sink. Pour hot pasta into pan with sausage mixture. Add radicchio and cook over medium heat 1 minute, just to wilt the radicchio. Do not overcook the radicchio or it will darken in color. Add grated cheese, stir to mix and divide evenly onto 4 warm dinner plates. Put 2 drops of balsamic vinegar on each serving. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)