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

3674772457 5cca044399 Recipe: Pasta with Sausage, Swiss Chard, and Artichoke Hearts

3675582112 c575c0e8da Recipe: Pasta with Sausage, Swiss Chard, and Artichoke Hearts

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.

Ingredients:

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.

3675598156 2881efce4c Recipe: Pasta with Sausage, Swiss Chard, and Artichoke Hearts

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

Comments

10 Responses to “Recipe: Pasta with Sausage, Swiss Chard, and Artichoke Hearts”

  1. Alison
    June 30th, 2009 @ 10:27 am

    Mmm, that sounds delicious. I'll have to use pork sausage and a jar of artichokes (I'm in England) but I might make that in the next couple of days. Yum! Love your blog (and your house).

       0 likes

  2. My Crooked House
    June 30th, 2009 @ 12:03 pm

    That sounds AMAZING. I am so hungry now :)

       0 likes

  3. soulflower
    June 30th, 2009 @ 5:36 pm

    MMMMmm…im hungry now!

       0 likes

  4. Julia
    June 30th, 2009 @ 7:57 pm

    Looks so delicious. I love the saturation in your photos. Do you photo shop or edit them at all?

       0 likes

  5. Crystal @ Plush Palate
    June 30th, 2009 @ 8:15 pm

    You had me at artichoke hearts :)

       0 likes

  6. katy elliott
    June 30th, 2009 @ 8:46 pm

    The saturation in this photo just came from the really bright colors and the light shining on them.
    I did edit the photo a tiny bit b/c it was slightly blurry.

       0 likes

  7. katy elliott
    June 30th, 2009 @ 8:50 pm

    If they have swiss chard in my CSA again this week I want to make this soup…

    http://fresh365.blogspot.com/2009/06/curried-red-lentil-swiss-chard-chickpea.html

       0 likes

  8. Brittany Noel
    June 30th, 2009 @ 9:08 pm

    Yes, that swiss chard is so beautiful!! And that soup recipe sounds amazing.

       0 likes

  9. Devon
    June 30th, 2009 @ 11:18 pm

    I could care less how it tastes…those first two photos were slices of sunshine. Beautiful colors!

       0 likes

  10. Leaves of Artichoke
    July 29th, 2009 @ 1:46 am

    Thanks for the healthy recipe. I find artichoke very tasty. It is good for health. It is rich in iodine. It reduces cholesterol and improves blood circulation, it is also helpful for diabetic people and is great for liver. It is also good for hair and is excellent treatment for eczema.

       0 likes

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