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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
Ingredients
-
12
ounces orecchiette pasta
-
Kosher salt
Directions
-
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.
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.