Pasta with Chard and Sausage – SImple and Quick for the Summer

For the abundance of Swiss chard in our garden right now, I recreated a dish I’ve consumed more than once at Nicola’s in Lake Placid, NY.  There are multiple variations on this:  one can substitute other greens for chard; use leftover chicken instead of sausage.  If you’re growing other herbs instead of/in addition to basil and chives you can certainly incorporate them.  Use this as a starting point.  Serves four with some leftovers.

  • 1 onion, chopped fine
  • 6 cloves garlic, minced
  • 1 red pepper, chopped
  • 1/4 cup fresh basil
  • 1 tbs fresh chives
  • 4 cups Swiss chard
  • 1 lb turkey sausage (sweet or hot, your choice)
  • vegetable broth or chicken broth
  • 1 lb pasta
  • freshly grated Parmesan cheese
  • 3 tbs olive oil
  • salt and pepper to taste
Chop onions and sauté in olive oil; chop red pepper and add to pot.  Remove sausage from casing and chop; add to pot.  Break up sausage pieces with a spoon.
Boil water for pasta.
Add salt and fresh ground bl pepper.  Add basil, chives and garlic.
When water boils, add pasta and cook al dente.  Two minutes before it’s done, add chard to the sausage mixture.  If necessary, add enough broth to cook chard
Drain pasta.  Serve with sauce; garnish with Parmesan cheese.  Enjoy!
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About Peter, a/k/a sourdoughdaddy

Husband, dad, personal trainer, cross-country skier, trail runner, writer.
This entry was posted in Cooking, Italian, Recipes, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

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