Ingredients Jump to Instructions ↓

  1. 1 Tbs. olive oil; more as needed

  2. 5 oz. sweet Italian sausage (about 2 sausage links), casings removed, meat crumbled

  3. 1 small red onion, chopped

  4. 1 small bunch red, green, or yellow Swiss chard, tougher stems removed, leaves roughly chopped

  5. 2 small cloves garlic, minced Pinch dried red pepper flakes Kosher salt and freshly ground black pepper

  6. 1/2 cup homemade or low-salt chicken or vegetable broth, or dry white wine

  7. 8 oz. dried penne or fusilli

  8. 1 Tbs. balsamic vinegar; more to taste

  9. 1/4 cup pine nuts, lightly toasted

  10. 1/4 cup grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: 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 min. 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.


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