<< Back

Pasta, Sausage and Swiss Chard

By Chef Gretchen Fayerweather

At first this recipe seems like a lot of reading. Don't be fooled, it's quite simple. Essentially it's one pot and one skillet put together for full flavor!

4 servings   

This pasta (orecchietta) is a small round, “little-ear” shaped pasta, it can certainly be switched for a more familiar pasta shape such as fusilli, elbow, or penne, but the shape lends itself nicely to the sauce in this recipe. Give it a try!  Its fun!  

Ingredients 
Salt and pepper to taste
¾  pound orecchiette pasta
3 tablespoon olive oil
¾  pound sweet Italian sausage, casings removed (other sausages can be used, such as chorizo, brats, or even spicy Italian!)
1 bunch root vegetable, peeled and cut into 1/4-inch rounds (carrots, kohlrabi, potato)
1 bunch Swiss chard or spinach, tough stems and ribs removed, thinly sliced
1 bunch scallions (green onions or chives) chopped fine
1/2 cup grated Parmesan, plus more for serving  

Method of Preparation  
1. In a large pot of boiling water, cook pasta, according to package instructions.
2. Reserve 1 cup pasta water, then drain pasta and return to pot.
3. In a large skillet, heat oil over medium-high.
4. Add sausage and cook, breaking meat up with a spoon, until browned, 3 minutes. 5. With a slotted spoon, transfer sausage to pot with pasta.
6. Add root vegetable to the hot skillet and sauté until softened and browned, 5 minutes. Add chard or spinach and cook until wilted, another 2 minutes.
7. Transfer mixture to pasta pot and toss.
8. Add Parmesan and green onions, plus enough pasta water to create a light sauce that coats pasta; season with salt and pepper.
9. Serve with additional Parmesan on the side.

This entry is related to the following products. Click on any of them for more information.
Onion, Spinach, Swiss Chard, Kohlrabi, Carrot, Potato, Chard,