PHOTO CREDIT TASTE OF HOME RECIPES

Servings: 6 / TOTAL TIME: 30 mins

Ingredients:

  • 12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
  • 1 tablespoon olive oil
  • 1/2 pound bulk Italian sausage
  • 1/2 cup chopped red onion
  • 1 medium fennel bulb, chopped
  • 1/2 pound baby portobello mushrooms, chopped
  • 3 garlic cloves, minced
  • 1 bunch Swiss chard, trimmed and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup pine nuts or chopped walnuts, toasted

Directions:

  1. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until sausage is no longer pink, 3-4 minutes, breaking sausage into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer.
  2. Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining 1/4 cup cheese and toasted pine nuts.

PHOTO CREDIT TASTE OF HOME RECIPES