Sausage and Swiss Chard Pasta
I whipped up lunch with fresh produce from the farmers market and the result was amazing. —Kate Stiltner, Rockford, Michigan
Ingredients
- 12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
- 1 tablespoon olive oil
- 1/2 pound bulk Italian sausage
- 1/2 cup chopped red onion
- 1 medium fennel bulb, chopped
- 1/2 pound baby portobello mushrooms, chopped
- 3 garlic cloves, minced
- 1 bunch Swiss chard, trimmed and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup pine nuts or chopped walnuts, toasted
Reviews
I made this tonight and I was surprised at how flavorful it was. Very rich and satisfying for a cold Indiana night. I had to sub the chard for spinach, none available and didn't use the nuts bc I don't have any. I couldn't find orecchiette pasta so I used medium shells instead. Didn't season it at the end bc it just didn't need it. I was dubious on the fennel, I thought the licorice flavour would be too strong but it wasn't. Just enough to keep it interestingly European. On the downside, my meat and potatoes ploughboy hubby would not even try it, he didn't like the aroma. Son ate a huge bowl as did I. That's okay, more for me later!
This is my first recipe review. I use alot of very successful recipes, like to keep dinner interesting and always new. This is the first time I felt the need to leave a review. This pasta was absolutely delicious! I used a rather plain, sweet peppered pork sausage. I cooked the veggies down until they were very soft and almost ready to caramelize. I used fresh grated parmesan and even forgot the salt and pepper and it was still SO delicious. Thanks for the wonderful recipe!