Michael Symon's Orecchiette with Sausage and Swiss Chard
Servings: 6
"A hearty dish that packs a ton of savory flavor" - a cool-weather favorite.
Ingredients
- 1 lb Orecchiette
- 3 tbsp Kosher salt, for the water
- 1 lb Italian sausage, spicy
- 1 lb Swiss chard, roughly chopped with stems (1/4 inch wide)
- 1 cup Cannellini beans, cooked, drained and rinsed
- 1 cup Water, reserved pasta water
- 1/2 cup Parsley, chopped
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice
- 1/2 cup Parmesan
- 2 tbsp Butter
- 1 tbsp Olive oil, extra-virgin
Directions
- Boil 5 quarts water with the salt and cook the pasta until very al dente, about 8 minutes. Lift it into a bowl with a slotted spoon without rinsing, and save 1 cup of the water.
- Brown the sausage in a large Dutch oven over medium-high heat. Add the chard and cook down 2 minutes. Add the pasta water and simmer 1 minute.
- Add the beans and pasta and simmer until the pasta is done, about 2 minutes more.
- Off the heat, stir in the lemon juice and zest, cheese, parsley, butter and olive oil and serve.