Penne with Sausage, Chard & Pine Nuts

Penne with Sausage, Chard & Pine Nuts
Photo by Scott Phillips


  • 1 small bunch red, green, or yellow Swiss chard, tougher stems removed, leaves roughly chopped
  • Kosher salt and freshly ground black pepper
  • ¼ cup pine nuts, lightly toasted
  • ½ cup homemade or low-salt chicken or vegetable broth, or dry white wine
  • 1 Tbs. olive oil; more as needed
  • Pinch dried red pepper flakes
  • 5 oz. sweet Italian sausage (about 2 sausage links), casings removed, meat crumbled
  • + 5 more ingredients
    • 2 small cloves garlic, minced
    • 8 oz. dried penne or fusilli
    • ¼ cup grated Parmigiano-Reggiano
    • 1 Tbs. balsamic vinegar; more to taste
    • 1 small red onion, chopped

Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes. With a slotted spoon, remove the sausage and s...

View full recipe at Fine Cooking


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