SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
PASTA WITH KIELBASA AND SWISS CHARD
Steps:
- 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.
- Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. 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 kielbasa.
- 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.
SAUSAGE AND SWISS CHARD RIGATONI RECIPE
Provided by HeatherS
Number Of Ingredients 13
Steps:
- In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish. Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.
SAUSAGE AND SWISS CHARD RIGATONI
I have enjoyed Swiss Chard, but never saw it magically disappear into a recipe until I tried this one, from Canadian Living Nov 2009. I am putting my version here for safekeeping.
Provided by annlouise
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
- Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
- Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
- Sprinkle with cheeses; cover with greased foil.
- Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.
Nutrition Facts : Calories 618.8, Fat 26.4, SaturatedFat 9.2, Cholesterol 95, Sodium 1432.3, Carbohydrate 66.7, Fiber 10, Sugar 6.3, Protein 29.9
SAUSAGE AND SWISS CHARD RIGATONI
This is an excellent dish and can be doubled or tripled. We made this all the time in our community kitchen....if u don't like the pork sausage just substitute turkey sausages.
Provided by Doreen Fish
Categories Pork
Time 1h
Number Of Ingredients 13
Steps:
- 1. Heat oil, saute sausage meat, breaking up with a spoon, until browned.Stir in garlic and hot pepper flakes;cook for 2 mins. Add tomatoes,basil, s/p and sugar; bring to a boil.. Reduce heat and simmer 20 mins. Stir in beans. (can be made ahead: let cool and put in fridge for 24 hours. Cook pasta in a large pot until slightly firm, about 7-8 mins. Drain and return to pot reserving 1/2 cup liquid. Add the tomato sauce and sausage mixture, reserved water, and swiss chard. Toss to coat. Transfer to a large baking dish (10 cup) and sprinkle with the cheeses. bake at 375 for 20 mins covered. uncover and bake 10 more mins until brown and bubbly.
RIGATONI WITH SWISS CHARD AND SAUSAGE
Categories Pasta Casserole/Gratin Summer Dinner Sauté
Number Of Ingredients 9
Steps:
- Cook pasta and drain. Saute sausage and drain. Add butter or oil to skillet and add garlic and chopped banana pepper and tomatoes. Then add chopped swiss chard. Cook until wilted. Sprinkle in flour and add milk. Cook until thickened. Add sausage and parmesan and lemon zest. Add salt and pepper.
RIGATONI WITH SWISS CHARD
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
- Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
- Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.
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