Gemelli with Sausage, Swiss Chard and Pine Nuts

fusili pasta

our impromptu late dinner at Via Vite last week inspired last night’s pasta dinner. i discovered this recipe in a back issue of Everyday Food, bought the ingredients at Whole Foods and somehow got cheeks to prepare the meal as i played souz.

even though it is a pasta dish, not having a sauce made it a not-so-heavy meal. and it is very easy to prepare! it’s been added to our list of meals to make at home.

here is the recipe:

Ingredients

Serves 4

1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound gemelli or other short pasta *
3/4 cup raisins, plumped in boiling water and drained
1/4 cup freshly grated Parmesan cheese, plus more for serving

* we were not able to find gemelli so we substituted with fusili

Directions

In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.

In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.

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