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March 3, 2013 / Chris Blum

Pasta with Sausage and Swiss Chard

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This recipe is adapted from The Mozza Cookbook – I added more sausage and veggies. The breadcrumbs are what give this dish the extra something something!

Ingredients:
1 lb pasta
1 bunch of Swiss chard, center stems removed and chopped
1 TBSP olive oil
1/2 white onion, thinly sliced
6 cloves garlic, minced
Red pepper flakes
3/4 c chicken stalk, divided
1 lb chicken sausage, removed from casing
Red pepper flakes
3 TBSP butter
1/4 c parmigiano, grated or ricatta
2 tsp fennel pollen
2 TBSP toasted breadcrumbs

In a 12 skillet, heat oil over medium heat, add onions, garlic and peppers cook for 5 minutes until soft. Add chard and 1/4 c chicken stock, cover and cook for 15 minutes until soft. Cool and chop fine.

Bring a large pot of salted water to a boil. Cook pasta according to directions.

Wipe out pan, add chicken sausage, brown and break up. Add Swiss chard mixture, red pepper flakes and remaining stock, cook for 5 minutes. Swirl in butter, add pasta, fennel pollen, cheese and stir well, cook for 2 minutes.

Serve topped with toasted breadcrumbs.

Serves 4 – 6.

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