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Litte Pasta Buggers
In a previous post, I found out that orecchiette is a pasta whose name means “little hats”. Those little buggers do a great job of holding onto the sauce.
Orecchiette with Sausage, Chard, and Parsnips
They are also compact enough to add some good texture.
Parsnips and chard – not my most common vegetables to cook with.
Pasta in one pot and sausage in the other.
Frying the parsnips.
Add the chard.
All together.
Like a symphony of flavor in my mouth!
Orecchiette with Sausage, Chard, and Parsnips
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4
Ingredients:
Salt and pepper 3/4 pound orecchiette 1 tablespoon olive oil 3/4 pound sweet Italian sausage, casings removed 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large) 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced 1/2 cup grated Parmesan (2 ounces), plus more for serving
Directions:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
2. In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.
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