Katy Elliott

A daily design journal about new england life, home decorating resources, and renovating a 257-year-old house in Marblehead, MA.

Recipe: Pasta with Sausage, Swiss Chard, and Artichoke Hearts

Posted on | June 30, 2009 | 10 Comments

swiss chard from farm box

swiss chard

Last night I made pasta with Sausage, Swiss Chard, and Artichoke Hearts. Pretty good. I think I might cook the noodles in chicken broth next time just to give them a little more flavor. The swiss chard was beautiful as I cut it up. I love the all the colors in the stems. Below the recipe from Body & Soul.


Coarse salt and black pepper

12 ounces whole-wheat penne (I used white pasta)

2 tablespoons olive oil

3/4 pound chicken sausage, removed from casing

1 bunch Swiss chard (about 1 pound) cleaned, stems and leaves separated and chopped

1 (9-ounce) box frozen artichoke hearts, thawed

3 cloves garlic, minced (I added an onion too)

1/3 cup sun-dried tomatoes, sliced (I added more)

1 tablespoon tomato paste

3/4 cup grated Parmesan (about 2 ounces), plus more for serving

1/3 cup chopped fresh basil leaves

1/4 teaspoon red pepper flakes

Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.

Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.

Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.

Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.

swiss chard, chicken sausage,  and artichoke hearts pasta

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Sand & Candles in Found Jars

Posted on | June 30, 2009 | 1 Comment

Love these outdoor bbq photographs by Atlanta Bartlett. A simple tabletop adorned with sand filled jars and a candle feel crisp against a red and white tablecloth. At my house I would line the table with shells and fill some jars with mussel shells. See more: atlantabartlett.com.

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