Spicy Sausage and Chard Pasta

10 Reviews
ADD YOUR REVIEW
Photo: Alex Farnum; Styling: Kevin Crafts
Total Time
30 Mins
Yield
Serves 4
By Willy and Sandy Hermann, Orinda, CA
October 2012
RECIPE BY Sunset

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.

Ingredients

  • 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

Nutritional Information

  • Calories 692
  • Caloriesfromfat 43%
  • Protein 28g
  • Fat 33g
  • Satfat 15g
  • Carbohydrate 72g
  • Fiber 11g
  • Sodium 848mg
  • Cholesterol 92mg

How to Make It

Step 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.

Step 2

Put drained pasta in a large, shallow serving bowl. Pour sausage and chard mixture over pasta and sprinkle with basil and parmesan cheese.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

cooklite4me's Review

dmarkowitz
April 30, 2014
N/A

detailaddict's Review

Lisa214
April 04, 2014
This is really good. I've made it twice now with different greens (first chard and then a mix of baby salad greens), and both times with whole-grain macaroni. I also used sun-dried tomatoes as I didn't have fresh on-hand. It's quick to throw together and makes a complete meal, although it still invites a side. Even though it's a "fall" dish it can be seasonless with the abundance of greens year-round.

diannelbarnett's Review

SuzanneM
March 27, 2014
Yes! This is a flavorfully awesome yet easy to make for special or any occasion, comfort food that is a satisfying meal, or even for use as a well-deserved, as a self treat! ;-)

HouseChef's Review

hradestam
April 27, 2013
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.

SuzanneM's Review

detailaddict
February 04, 2013
Great way to use the large bunches of chard or other greens that come in our veggie box. Simple to prep, easily obtainable ingredients and quick to put together. I plan to keep turkey sausage on hand to be able to make this tasty dinner whenever. Kids loved it, too. Another plus.

dmarkowitz's Review

HouseChef
November 05, 2012
Made this with spaghetti squash once, and with whole wheat pasta the other time, both were excellent! Spicy sausage was great, and it's so yummy and a great way to get some chard into our meal.

hradestam's Review

forgetmenot
October 22, 2012
Excellent dish!!! Next time I will double the sauce. Just not enough to go around. Also, I used Kale instead of Swiss Chard (we love Kale). Just delish!

Innesnt's Review

diannelbarnett
October 22, 2012
I love this recipe. I made this for myself to get me through a long week but I don't think it's going to last the first night! I'm sure I can find a friend or two to share this with if there's any left over.

DeAnnaOwens's Review

Innesnt
October 07, 2012
N/A

Lisa214's Review

cooklite4me
October 04, 2012
Fast, easy and really good. I used kale instead of swiss chard, fresh spinach would be good too. Definitely a keeper in the weeknight rotation.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com