Spicy Farfalle with Fresh Sausage, Chard and Pamigiano-Reggiano

Work week meals can seem like such a chore. We are often left with zero energy for meal time at the end of a busy day at the office, even when our office is at home. This is a great meal that is quick and easy to prep but still tastes like a million bucks and you an evening in was spent in the kitchen slaving over it!

15 minutes-start to finish! With plenty of time to relax over a nice glass of wine! Try this great selection with it!

Sixfootsix Shiraz Geelong Australia

Now that we have your priorities heading in the right direction for relaxation, here is the recipe!


3/4 pound Swiss chard (preferably red; from 1 bunch)
1 pound fresh ground sage sausage
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 pound penne
1 pound finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Brown fresh ground sausage over medium-high heat. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in sausage.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

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Filed under Greens, Pasta, Pork, Quick and Easy, Sausage, Vegetables

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