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CSA eats! orecchiette with sausage and swiss chard

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this reminded me a lot of the pasta I make with spinach, roasted red peppers and sausage as it is exactly the same just without the peppers and with swiss shard instead! so naturally we loved this dish as we make the other one quite frequently! the original blogger did write that they recipe originally called for broccoli rabe which I will definitely try making sometime as broccoli rabe is one of my all time favorite veggies!!!!!

orecchiette with sausage and swiss chard adapted from bonappetempt

Table salt
1 pound orecchiette
1 lb italian sausage , casings removed
3 medium garlic cloves , minced or pressed through a garlic press (1 tablespoon)
1/4 teaspoon red pepper flakes
1 large bunch swiss chard, stems removed, leaves chopped
1/2 cup chicken broth
1 1/2 teaspoons extra virgin olive oil
1/4 cup grated Parmesan cheese

1. Bring 4 quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the pot.
2. While the pasta is cooking, cook the sausage until browned in a large nonstick skillet over medium-high heat, breaking it into 1/2-inch pieces with a wooden spoon, about 3 minutes. Stir in the garlic, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring constantly, until the garlic is fragrant and slightly toasted, about 1½ minutes. Add the swiss chard and chicken broth, cover, and cook until the chard is well wilted about 5 minutes. Uncover and cook, stirring frequently, until most of the broth has evaporated, 1 1/2 to 2 minutes.
3. Add the sausage-chard mixture, oil, and cheese to the pot with the pasta and toss to combine. Serve immediately.


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