Categories: Pasta

Ingredients

• Kosher salt
• 8 oz whole-wheat penne
• 1 tbsp olive oil
• 2 hot Italian sausage links, casings removed
• 1/2 onion, thinly sliced
• 1 bunch rainbow Swiss chard, roughly chopped
• 1 garlic clove, thinly sliced
• 14 oz can cherry tomatoes
• Fresh black pepper
• 1/2 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1/2 cup cooking water, then drain.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.

3. Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.

Email to a friend | Print this recipe | Back