Rigatoni with Wilted Radicchio and Sausage

I love my CSA and I love radicchio.  But one head of radicchio goes a long way.  Faced with a fridge slowly filling with radicchio, I was challenged to find a good use.  I  prepared this meal, and served it to Jack without explanation.  Bitter, sweet and savory, it's a surprising dish.

Rigatoni with Wilted Radicchio and Sausage
2/3 lb whole wheat rigatoni
1 lb sweet Italian chicken or pork sausage, casing removed
1 tbsp olive oil
1 cup chicken broth
1 cubanelle pepper, finely chopped
1 sweet red pepper, finely chopped,
1/2 large head of radicchio, sliced into rings and separated (think of cabbage)
1 tsp red pepper flakes
salt (careful: it may not need any more)
pepper
chopped parsley (for garnish)

1.  Prepare the rigatoni, drain and set aside.
2.  In the meantime, pour olive oil into a large skillet.  Heat on medium to high heat, add the sausage, and stir until cooked thoroughly.  Break up the sausage into crumbles as it cooks.
3.  Add chicken broth and peppers, let simmer for two minutes.
4.  Add radicchio and red pepper flakes. Cover the skillet so that the radicchio wilts.  This should take a couple of minutes.
5.  Season sausage mixture with salt and pepper to taste.  Add rigatoni, combine, and separate into bowls.  Garnish with parsley (cheese may be too salty) and enjoy.