Rigatoni with Swiss Chard and Sausage

– Posted in: Main Menu
No Gravatar

Fresh Swiss Chard growing in the winter…

2016-01-29 18.03.42I love to grow Swiss Chard, usually I have Rainbow Swiss Chard growing in my planters because it’s so pretty and edible.

But this year I have the regular Red Swiss Chard and it’s so beautiful.

It grows all winter and spring, and if kept in a semi shaded, cooler area, can last into the early summer.

2016-01-29 18.05.40Swiss Chard is delicious in salads, sautéed with some butter and garlic, or in recipes that call for greens.

I chop up the stems when they are young and tender.  And I keep the older thicker stems for my soup stocks and broths.

In this recipe, I don’t use the stems, even though they are young and tender, since I chop the Swiss Chard.

Rigatoni with Swiss Chard and Sausage

2016-01-29 19.05.54

Ingredients

1 (16 oz) box Rigatoni Pasta
2 tablespoons Olive Oil
1 (16 oz) Hot Sausage (I use Jimmy Dean)
4 tablespoons unsalted Butter
6 Garlic cloves, minced
1 bunch Swiss Chard, chopped (approximately 2 cups)
1 1/2 tablespoons All-Purpose Flour
1 1/2 cups Whole Milk
1/2 cup fresh Parmesan Cheese, grated
1 teaspoon fresh Lemon Zest (1 medium lemon)
Kosher Salt and freshly ground Black Pepper

Directions

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat.  Add the sausage and cook until browned.  Transfer to a plate using a slotted spoon; set aside.

Add the butter to the Dutch oven and melt over medium heat.  Add the garlic and cook, 1 minute until fragrant.

Add the Swiss Chard and cook, stirring occasionally until wilted, approximately 3 – 4 minutes.

Sprinkle in the four and cook, stirring constantly, 1 minute.

Add the milk to the Swiss Chard mixture and bring to a boil; then cook 1 minute.

Stir in the sausage, parmesan, lemon zest and a few grinds of pepper.  Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 7 minutes.

Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

Taste and season with salt and pepper.

0 Comments… add one

Leave a Comment