Summer Tomato Pasta with Sausage & Swiss Chard
One of the things I love most about swiss chard is that it can withstand the summer heat. Whenever folks are looking for spinach in the heart of the summer (spinach can’t tolerate the heat) I always encourage them to try chard instead. It’s a wonderful alternative to spinach and bonus! You get to use the stems as well which add flavor and texture to any of the dishes you’re making. This pasta is so darn easy to whip up and utilizes fresh summer cherry tomatoes, sausage and swiss chard. It’s creamy with the addition of goat cheese and has a lovely kick from some crushed red pepper flakes. This is one of the simple weeknight pasta dinners that is nourishing, tasty and no-fuss all around. I hope you and your family love this dish as much as we do.
Cheers to easy late summer pasta dinners!
Summer Tomato Pasta with Swiss Chard & Sausage
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 8 ounces pasta (any variety you like)
- 1 Tablespoon cooking fat (butter, oil, ghee, bacon fat)
- 3 Italian sausage links (casings removed) about 3/4 lb worth
- 1 bunch of swiss chard, stems finely chopped and greens sliced into very thin ribbons
- 6 cloves of garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper
- 1 pint cherry tomatoes
- 4 ounces goat cheese
- fresh parmesan cheese for serving
- Cook pasta according to package directions, drain and reserve 1/2 cup cooking liquid. Meanwhile, heat a large, cast iron skillet over medium heat, add the oil and once hot, cook sausage, chard stems, garlic, pepper flakes and salt and pepper stirring frequently, until sausage starts to brown, about 6 minutes. Add chard leaves and tomatoes and cook, covered, until chard wilts, about 4 minutes. Stir in the goat cheese. Add the reserved cooking liquid and the cooked pasta to the pot. Stir well.
- Serve with freshly grated parmesan cheese and additional salt and pepper to taste.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary