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Orecchiette with Sausage and Chard
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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.
ounces orecchiette pasta
01Bring 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.
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Flavorful dish that I would make again. I'd dial back on the garlic personally but the anchovies were a nice touch. Always amazed how just a little something like anchovies or fish sauce can add to a pasta dish.