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Pasta with Sausage & Swiss Chard


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  • 3/4 * 3/4 pound Swiss chard (preferably red; from 1 bunch)
  • 1/2 * 1/2 pound kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
  • 2 * 2 tablespoons olive oil
  • 1/2 * 1/2 teaspoon salt
  • 2 * 2 garlic cloves, finely chopped
  • 1/2 * 1/2 cup water
  • 1/4 * 1/4 teaspoon dried hot red-pepper flakes
  • 3/4 * 3/4 pound penne
  • 1 * 1 pound finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving


Servings 4
Preparation time 25mins
Cooking time 25mins


Step 1

Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

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