Categories: Pasta

Ingredients

• 12 oz. uncooked orecchiette pasta
• 1 tbsp. olive oil
• 1/2 lb. bulk Italian sausage
• 1/2 cup chopped red onion
• 1 medium fennel bulb, chopped
• 1/2 lb. baby Portobello mushrooms, chopped
• 3 garlic cloves, minced
• 1 bunch Swiss chard, trimmed and chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup grated Parmesan, divided
• 1/2 cup pine nuts, toasted

Directions

1. Cook pasta as directed for al dente. Heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add the Swiss chard; cook and stir until wilted.

2. Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan. Add enough reserved pasta water to coat pasta. Serve with remaining cheese and nuts.

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