We love this recipe and have had it nearly weekly since it was published! There are never any leftovers! We sub kale, spinach, or escarole for the chard, leave out the cream, and add a dollop of pesto sauce on the top (Costco sells a fantastic one made in Italy). Also, we use rotini, and other small shaped pasta to help gather up the sauce. We also used farrow once, in place of the pasta, and it was very good, too.
Spicy Sausage and Chard Pasta
Willy and Sandy Hermann, readers from Orinda, California, shared this easy one-dish meal with us. They like to use hot sausage, but mild is good too. You can use the chard stems for soup if you like.
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- Calories: 692
- Calories from fat: 43%
- Protein: 28g
- Fat: 33g
- Saturated fat: 15g
- Carbohydrate: 72g
- Fiber: 11g
- Sodium: 848mg
- Cholesterol: 92mg
- 12 ounces whole-wheat or regular linguine
- 12 ounces hot Italian sausages, casings removed
- 1/2 cup chopped onion
- 2 large garlic cloves, chopped
- 1 bunch Swiss chard, stems discarded and leaves chopped
- 4 Roma or medium beefsteak tomatoes, seeded and chopped
- 1/2 cup whipping cream
- 1/4 cup slivered fresh basil leaves
- Shaved parmesan cheese
- 1. Cook pasta according to package directions. Meanwhile, heat a large, wide pot over medium heat. Cook sausage, onion, and garlic, stirring frequently, until sausage starts to brown, about 5 minutes. Add chard and tomatoes and cook, covered, until chard wilts, about 4 minutes. Stir in cream.
- 2. Put drained pasta in a large, shallow serving bowl. Pour sausage and chard mixture over pasta and sprinkle with basil and parmesan cheese.
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