A pasta dinner is always satisfying and even more so when it comes together quickly and in one skillet! Life is busy and this dish can help you eat healthfully and thoughtfully, even on a weeknight. Sausage, Chard, & Tomato Pasta cooks up in less than 30 minutes and checks all the boxes for taste and nutrition. The sauce starts with Italian sausage cooked in a skillet while the pasta is cooking in a separate pot. This makes it so that both the sauce and the pasta will be ready at about the same time. When the sauce is ready, simply spoon the pasta into the sauce and stir it to mix. 

1 lb spaghetti or linguine 

1 lb bulk Italian sausage or links with the casing removed. I like it spicy, but use mild if you prefer.

½ cup onion, chopped

2 cloves garlic, chopped

1 bunch Swiss chard, stems discarded and leaves chopped

3 Roma tomatoes, chopped

½ cup heavy cream

¼ cup fresh basil, julienned

Fresh Parmigiano-Reggiano cheese, grated

Cook pasta according to package directions.

While the pasta is cooking, heat a large, wide pot or deep skillet over medium heat. Cook the sausage till it is starting to brown, then add the onion. Cook for 10-15 minutes till the onion is getting soft. Then add the garlic and cook another 30 seconds.

Add tomatoes and the chard and cook covered until the tomatoes render their juices and the chard is wilted, about 5-7 minutes.

Stir some of the sauce into the cream to warm it up, then pour it all in the sauce and stir to mix. If more liquid is needed, add some pasta water.

Drain the pasta and add it to the sauce. Stir to coat the pasta. Top with basil and Parmigiano-Reggiano. Serve immediately.

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer

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