Farfalle with Sausage and Chard
 
 
Makes 4 servings
Ingredients
  • 8 ounces farfalle or other short pasta
  • 1 tablespoon olive oil
  • ⅓ pound sweet Italian sausage, removed from its casing
  • 3 tablespoons finely diced peppadew or cherry peppers (reserve brine)
  • 2 anchovy fillets in oil, removed from oil and minced
  • 1 teaspoon ground fennel seeds
  • 5 garlic cloves, thinly sliced
  • 1 pound red chard, stalks diced and leaves roughly chopped
  • ½ cup chicken broth, divided
  • 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for serving
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and transfer to a large bowl.
  2. In the same pot used to cook the pasta, heat olive oil over medium heat. Add sausage and brown, breaking it into bite-size pieces with a spoon. Once sausage is browned, transfer to bowl with pasta and toss to combine.
  3. Remove all but 1 tablespoon of fat from pot. Add peppadews, anchovies and fennel seeds and cook, stirring often, until fragrant, about 1 minute.
  4. Add garlic and chard stalks and cook, stirring occasionally, until fragrant, about 1 minute. Add ¼ cup chicken broth and scrape any brown bits from the bottom of the pot with a wooden spoon. Cook, stirring occasionally, until most of the liquid has evaporated, 1-2 minutes.
  5. Add chard leaves and remaining ¼ cup chicken broth and cook, stirring occasionally, until chard is just barely wilted, about 2 minutes.
  6. Add cooked pasta and sausage and Parmigiano-Reggiano cheese and toss gently to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce.
  7. Add 2 teaspoons reserved peppadew brine and stir to combine. Season with salt and pepper to taste. Top with additional Parmigiano-Reggiano cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/farfalle-with-sausage-chard/