We had leftover farfalle pasta from a recent recipe (check our earlier January 2018 blog entries), and we came across a recipe for pasta, Italian sausage, and Swiss chard. Of course, we could not leave the recipe alone; modification and substitutions are in our wheelhouse. Here we go again!
This recipe also comes from Christopher Kimball’s Milk Street January/February 2018, but you may not recognize our version. We used farfalle, not orecchiette, pasta. We substituted a dash of Worcestershire sauce for the anchovy fillets, and we used canned cherry peppers in place of Peppadews (difficult to find). We had left over ground fennel from the previous coconut soup recipe. Oh, and forget about the sweet Italian sausage–hot is the way to go. Nonetheless, this makes a great weeknight meal, and preparation is quick. If you’re afraid of Swiss chard, this is a good place to start with that hearty vegetable. The recipe uses both the stems and leaves, so there is no waste!
12 oz. orecchiette pasta
1 lb. crumbled sweet or hot Italian sausage
Extra-virgin olive oil
3 minced anchovy fillets
2 tsp ground fennel
1/4 cup finely chopped Peppadews
8 cloves garlic, peeled and thinly sliced
1 lb. Swiss chard
3/4 cup low-sodium chicken broth, divided
3 Tbsp grated Parmesan cheese
Boil pasta in well-salted water until al dente. Drain, return to the pot and drizzle with extra-virgin olive oil.
Meanwhile, cook Italian sausage in 1 tablespoon olive oil until well browned, 6 to 8 minutes. Transfer to a paper towel-lined plate, then pour off all but 1 tablespoon of the fat. To the skillet, add anchovy fillets, ground fennel, and Peppadews. Cook until fragrant, about 30 seconds. Stir in garlic and the stems of Swiss chard. Cook for 30 seconds, then add chicken broth. Cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes. Stir in the chard leaves (roughly chopped) and another 1/2 cup broth. Cover, reduce heat to medium-low heat and cook until the leaves are wilted, about 2 minutes. Add the chard and sausage to the pasta and heat over medium-low. Stir in grated Parmesan cheese, then season with salt and drizzle with olive oil.