Tuesday, December 10, 2013
By SARA MOULTON/The Associated Press
(Continued from page 1)
Meanwhile, cut off and reserve the Swiss chard stems. Chop the Swiss chard leaves coarsely. Cut the stems into 1/2-inch lengths.
In a large skillet over medium-high, heat the oil. Add the sausages and cook, stirring, for 3 minutes, or until lightly browned. Use a slotted spoon to transfer the sausages to a bowl.
Return the skillet to medium heat and add the onion. Cook until golden, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.
Add the remaining greens, cover and cook, stirring occasionally, until completely wilted. Add the tomatoes, a hefty pinch of salt and the red pepper flakes, if using.
When the pasta is almost done but not quite al dente, drain it, reserving 1 cup of the cooking liquid.
Add the pasta and 3/4 cup of the cooking liquid to the skillet and simmer for 3 to 4 minutes, adding more cooking liquid if necessary, until the pasta is al dente and most of the liquid has evaporated. Add the sausages, then season with salt.
Divide the mixture among 4 shallow bowls and top each portion with some of the cheese.
Nutrition information per serving: 380 calories; 110 calories from fat (29 percent of total calories); 12 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 55 g carbohydrate; 8 g fiber; 6 g sugar; 19 g protein; 950 mg sodium.
Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks.