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Orecchiette with Sausage and Chard

Orecchiette with Sausage and Chard

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Italian sausage, Peppadew peppers and anchovies bring bold flavor to this quick weeknight meal. Sweet or hot Italian sausage work here. Orecchiette, or “little ears,” is a round pasta with that catches sauce with its cup-like shape; if orecchiette isn't available, farfalle is a good substitute. To separate the leafy part of the chard from the stem, cut along each side of the center vein of each leaf.

Tip

Don’t discard the chard stems; they add flavor and texture to the dish. Make sure to keep the stems and leaves separate after prepping because they go into the skillet at different times.

Ingredients
  • 12

    ounces orecchiette pasta

  • Kosher salt

  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    pound sweet or hot Italian sausage, casings removed

  • 3

    anchovy fillets, minced

  • 2

    teaspoons ground fennel seeds

  • ¼

    cup finely chopped mild Peppadew peppers, plus 1 tablespoon brine

  • 8

    large garlic cloves, thinly sliced

  • 1

    pound Swiss chard, stems sliced ½-inch-thick and leaves roughly chopped, reserved separately

  • ¾

    cup low-sodium chicken broth, divided

  • 3

    tablespoons finely grated Parmesan cheese, plus more to serve

Step 1

Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes.

Transfer to a paper towel–lined plate, then pour off all but 1 tablespoon of the fat. Add the anchovies, fennel and Peppadews to the skillet and cook over medium, stirring constantly, until fragrant, about 30 seconds.

Step 3

Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds. Add ¼ cup of the broth and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.

Stir in the chard leaves and the remaining ½ cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 minutes.

Step 4

Scrape the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.

Gradually stir in the Parmesan, then the Peppadew brine. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.

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