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An Italian pasta favorite is made earthier and brighter with fresh chard
Milk Street Bowtie Orecchiette with Sausage and Chard

Orecchiette with Sausage and Chard

35 minutes

Free

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.

12 ounces orecchiette pasta
Kosher salt
2 tablespoons extra-virgin olive oil, divided, plus more to serve
1 pound sweet or hot Italian sausage, casings removed
3 anchovy fillets, minced
2 teaspoons ground fennel seeds
1/4 cup finely chopped mild Peppadew peppers, plus 1 tablespoon brine
8 large garlic cloves, thinly sliced
1 pound Swiss chard, stems sliced ½-inch-thick and leaves roughly chopped, reserved separately
3/4 cup low-sodium chicken broth, divided
3 tablespoons finely grated Parmesan cheese, plus more to serve
Ingredients
  • 12

    ounces orecchiette pasta

  • Kosher salt

  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    pound sweet or hot Italian sausage, casings removed

  • 3

    anchovy fillets, minced

  • 2

    teaspoons ground fennel seeds

  • ¼

    cup finely chopped mild Peppadew peppers, plus 1 tablespoon brine

  • 8

    large garlic cloves, thinly sliced

  • 1

    pound Swiss chard, stems sliced ½-inch-thick and leaves roughly chopped, reserved separately

  • ¾

    cup low-sodium chicken broth, divided

  • 3

    tablespoons finely grated Parmesan cheese, plus more to serve

Directions
  1. 01
    Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
    See Demo
  2. 02
    Meanwhile, in a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Transfer to a paper towel–lined plate, then pour off all but 1 tablespoon of the fat. Add the anchovies, fennel and Peppadews to the skillet and cook over medium, stirring constantly, until fragrant, about 30 seconds.
    See Demo
  3. 03
    Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds. Add ¼ cup of the broth and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes. Stir in the chard leaves and the remaining ½ cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 minutes.
    See Demo
  4. 04
    Scrape the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute. Gradually stir in the Parmesan, then the Peppadew brine. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.
    See Demo
    Orecchiette with Sausage and Chard
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.
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Orecchiette with Sausage and Chard

Get Ready to Cook

4

Servings

35 minutes

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.

Ingredients
  • 12

    ounces orecchiette pasta

  • Kosher salt

  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    pound sweet or hot Italian sausage, casings removed

  • 3

    anchovy fillets, minced

  • 2

    teaspoons ground fennel seeds

  • ¼

    cup finely chopped mild Peppadew peppers, plus 1 tablespoon brine

  • 8

    large garlic cloves, thinly sliced

  • 1

    pound Swiss chard, stems sliced ½-inch-thick and leaves roughly chopped, reserved separately

  • ¾

    cup low-sodium chicken broth, divided

  • 3

    tablespoons finely grated Parmesan cheese, plus more to serve

Step 1 of 4

Cook the pasta

12
ounces orecchiette pasta
1
tablespoon extra-virgin olive oil

Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.

Step 2 of 4

Cook the sausage with the aromatics

1
tablespoon extra-virgin olive oil
1
pound sweet or hot Italian sausage, casings removed
3
anchovy fillets, minced
2
teaspoons ground fennel seeds
¼
cup finely chopped mild Peppadew peppers

Meanwhile, in a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes.


Transfer to a paper towel–lined plate, then pour off all but 1 tablespoon of the fat. Add the anchovies, fennel and Peppadews to the skillet and cook over medium, stirring constantly, until fragrant, about 30 seconds.

Step 3 of 4

Add the chard and garlic

1
pound Swiss chard, stems sliced ½-inch-thick and leaves roughly chopped, reserved separately
8
large garlic cloves, thinly sliced
¾
cup low-sodium chicken broth, divided

Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds. Add ¼ cup of the broth and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.


Stir in the chard leaves and the remaining ½ cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 minutes.

Step 4 of 4

Combine and serve

½
teaspoon kosher salt
3
tablespoons finely grated Parmesan cheese, plus more to serve
1
tablespoon Peppadew brine
extra-virgin olive oil, to serve

Scrape the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.


Gradually stir in the Parmesan, then the Peppadew brine. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.

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