Pasta with Kielbasa and Swiss Chard |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano. Ingredients:
3/4 pound swiss chard (preferably red; from 1 bunch) |
1/2 pound kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces |
2 tablespoons olive oil |
1/2 teaspoon salt |
2 garlic cloves, finely chopped |
1/2 cup water |
1/4 teaspoon dried hot red-pepper flakes |
3/4 pound penne |
1 pound finely grated parmigiano-reggiano (1/2 cup) plus additional for serving |
Directions:
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.
2. 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.
3. 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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