Milkhouse Lamb Sausage & Swiss Chard Penne
Our favourite way to cook swiss chard ever since our first CSA subscription in our pre-farming, university-student days.
13 oz (375 g) whole-wheat penne
2 tbsp (25 mL) olive oil, divided
1 lb (450 g) lamb sausage, removed from casings
1 bunch (about 1 lb/450 g) rainbow Swiss chard, cleaned, stems and leaves separated and chopped
1 jar artichoke hearts
3 garlic cloves, minced
Coarse salt and black pepper
1/3 cup (75 mL) sun-dried tomatoes, thinly sliced
1 tbsp (15 mL) tomato paste
¾ cup (175 mL) grated Parmesan cheese, plus more for serving
1/3 cup (75 mL) chopped fresh basil leaves
¼ tsp (1 mL) red pepper flakes (optional)
Set a large pot of salted water to boil for pasta. Meanwhile, in a large skillet, heat 1 tbsp oil over medium, add sausage and cook, stirring 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 to pot and cook another 2 minutes. Reserve 1 cup pasta water and drain pasta; return pasta 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 (if using) to pasta in pot. Toss to combine, adding more reserved pasta water if desired. Season with more salt and pepper.