Ingredients
1 Tbs. olive oil; more as needed
5 oz. sweet Italian sausage (about 2 sausage links), casings removed, meat crumbled
1 small red onion, chopped
1 small bunch red, green, or yellow Swiss chard, tougher stems removed, leaves roughly chopped
2 small cloves garlic, minced
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup homemade or low-salt chicken or vegetable broth, or dry white wine
8 oz. dried penne or fusilli
1 Tbs. balsamic vinegar; more to taste
1/4 cup pine nuts, lightly toasted
1/4 cup grated Parmigiano-Reggiano
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5 oz. sweet Italian sausage (about 2 sausage links), casings removed, meat crumbled
1 small red onion, chopped
1 small bunch red, green, or yellow Swiss chard, tougher stems removed, leaves roughly chopped
2 small cloves garlic, minced
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup homemade or low-salt chicken or vegetable broth, or dry white wine
8 oz. dried penne or fusilli
1 Tbs. balsamic vinegar; more to taste
1/4 cup pine nuts, lightly toasted
1/4 cup grated Parmigiano-Reggiano
Description
This Simple Recipe Is A Weeknight Staple In Our House. I Vary The Basic Recipe By Using Escarole, Savoy Cabbage, Radicchio, Or Endive In Place Of The Chard, And Pancetta Or Smoked Bacon In Place Of The Sausage.
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