* 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.

Mb-5601)

Per serving: 150 Calories (kcal); 8g Total Fat; (64% calories from fat); 7g Protein; 3g Carbohydrate; 25mg Cholesterol; 3547mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates