Whole-Wheat Pasta with Sausage and Swiss Chard

Food Network Magazine
Yield: 4 servings


Kosher salt
8 ounces whole-wheat penne
1 tablespoon extra-virgin olive oil
2 hot or regular Italian sausage links (about 4 ounces), casings removed
1/2 onion, thinly sliced
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 clove garlic, thinly sliced
1 14-ounce can cherry tomatoes
Freshly ground pepper
1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.

Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.