Orecchiette with Sausage and Chard | Christopher Kimball’s Milk Street

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An Italian pasta favorite is made earthier and brighter with fresh chard

Orecchiette with Sausage and Chard

35 minutes

Orecchiette with Sausage and Chard

Italian sausage, Peppadew peppers and anchovies bring bold flavor to this quick weeknight meal. Sweet or hot Italian sausage work here. Orecchiette, or “little ears,” is a round pasta with that catches sauce with its cup-like shape; if orecchiette isn't available, farfalle is a good substitute. To separate the leafy part of the chard from the stem, cut along each side of the center vein of each leaf.

4

Servings

Tip

Don’t discard the chard stems; they add flavor and texture to the dish. Make sure to keep the stems and leaves separate after prepping because they go into the skillet at different times.

35 minutes

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