Sausage and Swiss Chard Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 12 oz. uncooked orecchiette pasta
  • 1 tbsp. olive oil
  • 1/2 lb. bulk Italian sausage
  • 1/2 cup chopped red onion
  • 1 medium fennel bulb, chopped
  • 1/2 lb. baby Portobello mushrooms, chopped
  • 3 garlic cloves, minced
  • 1 bunch Swiss chard, trimmed and chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup grated Parmesan, divided
  • 1/2 cup pine nuts, toasted

Directions

  1. Cook pasta as directed for al dente. Heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add the Swiss chard; cook and stir until wilted.

  2. Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan. Add enough reserved pasta water to coat pasta. Serve with remaining cheese and nuts.

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