Pasta With Sausage And Swiss Chard Recipes

SWEET SAUSAGE WITH GARLIC SWISS CHARD

Steps:

• In a large saute pan cook sausage over medium high heat until fully cooked, about 3-5 minutes.
• Remove sausage from pan and keep warm.
• Turn down heat to medium.
• Add garlic to saute pan and cook for about 1 -2 minutes until tender.
• Next add in Swiss chard, cooking for 3-4 minutes until tender.
• Add butter and melt.
• Add wine, bring to a slow boil and let sauce cook for about 1-2 minutes.
• Add cooked pasta and toss to mix ingredients.
• Sprinkle with shredded Parmesan cheese if desired.

SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
• Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
• Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
• Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
• Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
• Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
• Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
• Transfer pasta mixture to a large baking dish.
• Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
• Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD

Steps:

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

SAUSAGE AND SWISS CHARD PASTA

Steps:

• 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 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., 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 cheese and pine nuts.

PASTA WITH KIELBASA AND SWISS CHARD

Steps:

• Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
• Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
• Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

PENNE WITH SAUSAGE, CHARD & PINE NUTS

Steps:

• Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes. With a slotted spoon, remove the sausage and set aside. If the pan seems a bit dry, add enough oil so there's about 3 Tbs. fat in the pan. Return the pan to medium heat, add the onion, and cook until just tender, 3 to 5 minutes, stirring and scraping up any browned bits with a wooden spoon. Add the chard, garlic, and pepper flakes, season with salt and pepper, and toss until the chard begins to sizzle, about 1 minute. Add the broth, cover, and simmer, stirring occasionally, until the chard is tender, 6 to 8 minutes. Meanwhile, cook the pasta until just tender. Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed. Return the sausage to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld. Add the pine nuts and half of the Parmigiano, and taste for salt and pepper. Add a bit more of the cooking water if the pan seems dry. Serve warm, passing the remaining Parmigiano at the table.

PENNE PASTA WITH SAUSAGE, BUTTERNUT SQUASH & CHARD

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.
• Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.
• Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.

ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS

Steps:

• In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
• In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

GEMELLI WITH SAUSAGE, SWISS CHARD, AND PINE NUTS

Steps:

• In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
• In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
• Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.

PASTA WITH SAUSAGE AND SWISS CHARD

Steps:

• Heat a large skillet and add both types of sausage and onion. Cook over medium heat until sausage is done.
• Drain sausage and onion and wipe skillet of excess grease with some paper towels.
• Return skillet to burner with sausage/onion and add Swiss chard and garlic, reduce heat to medium-low and cover. Cook about 15 minutes, stirring occassionally, until Swiss chard is tender.
• In the meantime, cook pasta in salted boiling water and drain.
• Add cooked, drained pasta to skillet with sausage and Swiss chard.
• Add nutmeg and cream, stirring until heated through.
• Sprinkle with Parmesan cheese just before serving.

RIGATONI WITH SWISS CHARD AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
• Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
• Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.