Orecchiette With Italian Sausage, Swiss Chard And A Maple Glaze

1. 1

   Cut the stems away from the chard leaves, and slice the stems in 1/4 inch pieces. Roll the leaves tightly and slice as in julienne pieces. Set aside.

2. 2

   Heat 3 tablespoons of the olive oil in a heavy 5 quart skillet or saute pan over medium high heat.

3. 3

   Add the sausage to the skillet, breaking it up with a spoon as it browns. This will take about 5-6 minutes. Adjust heat to medium if necessary.

4. 4

   Add the minced garlic, the red pepper flakes, 1/2 teaspoon salt, and the maple syrup to the sausage, and stir to coat.

5. 5

   Remove sausage and drippings to a plate and set aside.

6. 6

   In same skillet add the remaining tablespoon of olive oil on medium high heat. Add the chard stems, a pinch of salt and cook, stirring occasionally until beginning to brown, about 5-6 minutes. Add the chard leaves, another pinch of salt and cook until leaves are just wilted, stirring, for up to 1 minute.

7. 7

   Remove to plate with sausage, and cook the orecchiette according to package directions for al dente.

8. 8

   When pasta is done, drain well. Return the sausage and chard to the skillet and add the drained pasta, along with 1/2 cup of pasta water, tossing well until heated through.

9. 9

   Serve in pasta bowls with freshly grated Pecorino Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.