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Pasta with Spicy Sausage, Radicchio, and Sun-Dried Tomatoes

['1 pound casarecce or other short pasta', 'Kosher salt', '1/4 cup olive oil', '1 large onion, thinly sliced', '1 pound spicy Italian sausage, casings removed', '1 1/4 pounds radicchio, cored, coarsely chopped (about 7 cups)', '1/2 cup thinly sliced drained oil-packed sun-dried tomatoes', 'Freshly ground black pepper']

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3–5 minutes more.
Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.

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