This is my favorite no-fuss dinner—pasta with lots of greens and a flavorful sausage. It comes together in 30 minutes and might be the perfect thing after all the extravagant holiday meals. While the pasta water heats, clean the chard and slip the sausage out of its casing. While the pasta cooks, toss the sausage in another pan. By the time you drain your pasta, the chard is wilted and dinner is ready. We love Baia Pasta and used the Kamut Mohawks here, but you can use any short noodle. We also used Rancho Gordo’s chile de arbol, which we sell at the shop along with Baia pasta.
Pasta with Fennel Sausage & Greens
- 16 oz. Baia Pasta
- Salt for pasta water
- 2 links Classic Fennel Sausage, removed from casing
- 1 bunch Swiss Chard or Kale, cleaned & stemmed (stems reserved)
- ½ teaspoon crushed red chile (or to taste)
- Extra virgin olive oil, for finishing
- Fresh grated parmesan, for finishing (optional)
Bring a large pot of heavily salted water to a boil. Cook and drain pasta as directed on package. Return drained pasta to the cook pot.
Meanwhile, roughly chop the chard leaves and finely chop the stems.
Heat a large pan over medium high heat. Add sausage and cook for 5 minutes. Use a wooden spoon or spatula to break up it up as it cooks.
Add the chard stems and cook for another 4 to 5 minutes.
Add the chopped chard leaves and stir to combine. Cover the pot and let cook for 5 minutes or until the chard is wilted, but still has some texture.
Add the sausage and chard mixture to the pasta and toss well. Portion into bowl; finish with a drizzle of extra virgin olive oil and some freshly grated parmesan.