Orrechiette With Sausage And Chard

1. 1

   Remove sausage from casing, crumble into small pieces and brown in small amount of olive oil. Remove from pan and set aside.

2. 2

   Chop chard into thin ribbons (keep the rib), rinse well and drain. Heat large saute pan, add 3 tablespoons olive oil, garlic cloves and chile pepers, saute for 2 minutes, then add chard and a little salt to help it wilt. Saute for 5 minutes over medium high to high heat until wilted and add veal stock, reduce heat to medium.

3. 3

   Boil orrechiette in well salted water. When pasta has only abou five minutes left, add the sausage to the simmering chard/stock mixture.

4. 4

   When pasta is still slightly undercooked (about 1-2 minutes from done), remove it from the water and add to the sauce mixture. Add about 1/4 cup of pasta water, turn up heat and finish cooking pasta in sauce. Taste for salt at this point and season appropriately with salt and pepper.

5. 5

   Place in bowls, sprinkle about 1-2 teaspoons of breadcrumbs over pasta, and finish with freshly grated parmasean reggiano.

* Per serving · 4 servings · Values may vary.