PASTA WITH SAUSAGE, CHARD & LOTS OF GARLIC

Recipe by the Leek and the Carrot

I love this dish so much, and honestly, it can stand up to almost any amount of garlic so play with green garlic and garlic scapes any which way you like.

Serves 4-6

Takes 30 minutes

Ingredients:

2 teaspoons salt, divided

1 pound pasta of your choice - I love orecchiette or rigatoni for this

1 pound pork sausage

1 bunch chard

3-4 green garlic stalks (and/or garlic scapes), minced

1/2 teaspoon pepper

1 cup heavy cream

1 cup finely shredded parmesan 


Directions:

  1. In a large stock pot, bring water and 1 teaspoon water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water and drain.

  2. In a large, heavy skillet, brown pork sausage over medium heat until well-browned, about 8 minutes. 

  3. On a cutting board, separate chard leaves from stems. Thinly slice stems and add to the skillet with the sausage. Cook over medium heat for 3 minutes then reduce heat to low. Add garlic and continue cooking until just begins to brown, about 5 minutes. Roughly chop chard greens and add them to the skillet. Season with 1 teaspoon salt and pepper. Stir in the cream.

  4. Add cooked pasta to skillet (if large enough), or put both cooked pasta and sausage mixture back into the stock pot and stir until noodles are coated. Add in 1/2 cup pasta water and parmesan, and keep stirring over low heat until glossy, about 2 minutes. Add additional pasta water if you want a thinner sauce. Top with more parmesan, salt, or pepper, to your preference. 

Garlic, Chard/Beet GreensBethanee WrightComment