Sausage and Swiss Chard Pasta

Found on: tasteofhome.com

Category
Yields1 Serving
 12 oz uncooked orecchiette or small tube pasta (about 2-1/2 cups)
 1 tbsp olive oil
 ½ lb bulk Italian sausage
 ½ cup chopped red onion
 1 medium fennel bulb, chopped
 ½ lb baby portobello mushrooms, chopped
 3 garlic cloves, minced
 1 bunch Swiss chard, trimmed and chopped
 ½ tsp salt
 ¼ tsp pepper
 ¾ cup grated Parmesan cheese, divided
 ½ cup pine nuts or chopped walnuts, toasted
1

Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking sausage into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer.

2

Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining 1/4 cup cheese and toasted pine nuts.

The pasta absorbs the cooking liquid quickly, so serve immediately for the best texture.

Ingredients

 12 oz uncooked orecchiette or small tube pasta (about 2-1/2 cups)
 1 tbsp olive oil
 ½ lb bulk Italian sausage
 ½ cup chopped red onion
 1 medium fennel bulb, chopped
 ½ lb baby portobello mushrooms, chopped
 3 garlic cloves, minced
 1 bunch Swiss chard, trimmed and chopped
 ½ tsp salt
 ¼ tsp pepper
 ¾ cup grated Parmesan cheese, divided
 ½ cup pine nuts or chopped walnuts, toasted

Directions

1

Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking sausage into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer.

2

Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining 1/4 cup cheese and toasted pine nuts.

The pasta absorbs the cooking liquid quickly, so serve immediately for the best texture.

Notes

Sausage and Swiss Chard Pasta
IngredientsDirections