Monday, August 20, 2012

Spaghetti with Italian Sausage and Chard

I originally came across a recipe for a tomato sauced fettuccine dish that included chard over a year ago when my ex's mom's garden was exploding with chard. I couldn't find many quick easy recipes with chard, so I was extremely excited about this one.

I decided to revisit it recently, and this time I added in a little Italian chicken sausage and used spaghetti instead of fettuccine. It was still very delicious! It's super easy and a great way to use up some chard if you have it coming out of your ears.





Spaghetti with Italian Sausage and Chard
inspired by Donna Hay
Serves 4

1 lb whole wheat spaghetti
2 Italian chicken sausages
2 cloves garlic, minced
1 tsp olive oil
1 c. your favorite tomato sauce
1 bunch chard, Swiss or Rainbow
Salt and pepper
Parmesan cheese

1. Bring a large pot of water to a boil, then cook spaghetti according to package directions. Drain, reserving 1 c. liquid, then set aside.
2. Heat a large non-stick saute pan over med-high heat. Remove casings from sausages, then cook in pan, breaking meat into small pieces. Once there is no more pink visible, remove from pan. Add 1 tsp olive oil, reduce heat to medium, then cook garlic for 1 min.
3. Add tomato sauce and sausage pieces to pan. Add chard, and let wilt slightly, about 2 minutes. Stir in spaghetti and a little bit of the pasta water to blend together. Serve with fresh grated Parmesan cheese.

Enjoy!

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