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Orecchiette with Sausage and Chard

4 Servings

35 minutes

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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.




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


  • 12

    ounces orecchiette pasta

  • Kosher salt


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Kurt Z.
May 17, 2023
Simple, flavorful and just outstanding!
Rainbow chard along with the sausage makes for a unique and absolutely delicious texture and flavor.
Richard D.
December 3, 2023
On-line Recipe Differs from What is Published in Milk Street Tuesday Nights Cookbook
I cooked this recipe from the cookbook and it was wonderful. However, I was surprised by the difference between the cookbook and what is on-line. Quantities and ingredients differ. That being said, the cookbook version had amazing flavor and was devoured by all. I gave it only 4 stars because of the amount of prep and number of bowls and plates I had to use in the preparation of this dish.
Joseph B.

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.

William R.

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William R.

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Donna D.

Delicious! I enjoy this dish whenever I have Swiss chard in my CSA box!