Rigatoni with Swiss Chard & Sausage

This Rigatoni with Swiss Chard & Sausage recipe is a regular part of our families menu rotation. So simple and tasty, the dish is perfect for a busy weeknight dinner.

Perfect weeknight meal - Rigatoni with Swiss Chard & Sausage

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Perfect weeknight meal - Rigatoni with Swiss Chard & Sausage

  • Prep Time


  • Total Time


  • Servings



  • Kosher salt

  • 12

    ounces rigatoni

  • 2

    tablespoons extra-virgin olive oil

  • 12

    ounces sweet Italian sausage, casings removed, crumbled

  • 4

    tablespoons unsalted butter

  • 6

    cloves garlic, chopped

  • 1

    bunch Swiss chard, stems removed, leaves chopped

  • 1

    tablespoon plus 1 teaspoon all-purpose flour

  • cups milk (not skim)

  • ½

    cup Parmesan cheese, grated (about 1 ounce)

  • Zest of 2 lemons, grated

  • Freshly ground pepper


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside. Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes. Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.


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