GEMELLI - SAUSAGE, SWISS CHARD, AND PINE NUTS

By akselden

Prep time: 35 minutes
Total time: 35 minutes

Ingredients

• 1/3 C. pine nuts
• 1 T. olive oil
• 3/4 lb. mild Italian sausage, casings removed
• 1 lb. Swiss chard, tough stems removed, leaves cut into thin strips
• 2 garlic cloves, minced
• salt and pepper
• 1 lb. gemelli or other short pasta
• 3/4 C. raisins, plumped in boiling water and drained
• 1/4 C. freshly grated Parmesan
• cheese, plus more for serving

Details

Servings 4

Preparation

Step 1

1. In a large skillet. toast the pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.

2. In the same skillet. heat the oil over medium-high heat. Add sausage, and cook, breaking it up with a fork until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.

3. In a large pot of boiling salted water cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.

4. Add sausage mixture to pasta with 1/2 C. reserved cooking water, raisins toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.