Whole Wheat Pasta With Sausages Leeks And Shredded Fontina Recipes

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WHOLE-WHEAT PASTA WITH SAUSAGES, LEEKS, AND SHREDDED FONTINA



Whole-Wheat Pasta with Sausages, Leeks, and Shredded Fontina image

Yield Makes 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra-virgin olive oil
3 links (about 3/4 pound) Italian sausage, preferably without fennel seeds, removed from the casing and crumbled
2 small leeks, white parts only, trimmed, cleaned, and chopped (see page 80; about 2 cups)
4 cups shredded savoy cabbage
Freshly ground pepper
1 cup (or as needed)
Chicken Stock (page 74) or canned reduced-sodium chicken broth
1 pound whole-wheat rigatoni or penne
1 1/2 cups shredded imported Fontina cheese (about 5 ounces)

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the sausage over the oil and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the leeks and cook until wilted, about 2 minutes. Scatter a handful of the cabbage over the sausage and cook, stirring until wilted. Repeat with the remaining cabbage. Season lightly with salt and pepper, and stir in about 1/2 cup of the stock. Bring to a boil, then reduce the heat so the sauce is simmering. Cook, adding more of the stock as necessary to keep the level of liquid more or less the same, until the vegetables are very tender, about 15 minutes. Remove from the heat and cover the pan to keep the sauce warm.
  • Stir the rigatoni or penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and toss it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
  • Remove the pot from the heat, sprinkle the shredded Fontina over the pasta, and toss to mix. Serve immediately in warm bowls.

WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD



Whole-Wheat Pasta with Sausage and Swiss Chard image

Wellness Tip: Don't toss your Swiss chard stems! They add texture to this pasta sauce-plus extra antioxidants and vitamin K.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces whole-wheat penne
1 tablespoon extra-virgin olive oil
2 hot or regular Italian sausage links (about 4 ounces), casings removed
1/2 onion, thinly sliced
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 clove garlic, thinly sliced
1 14-ounce can cherry tomatoes
Freshly ground pepper
1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)

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.

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