Virginia Wheat Campanelle with Sausage and Swiss Chard
Ready in 30 Mins
Serves 4 People
INGREDIENTS
1 box Scratch Pasta ‘Virginia Wheat Campanelle’
2 tbsp. Olive oil
½ onion, thinly sliced
1 bunch rainbow chard, stems sliced, and divided from leaves, thinly sliced
4 cloves garlic, thinly sliced
2 pints cherry tomatoes, 1 pint halved, 1 pint left whole
8 ounces italian sausage, casing removed
1 cup white wine
½ cup freshly ground parmesan or pecorino cheese
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve ½ cup of the pasta water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes.
3. Add the onion, cook until slightly softened, then add the swiss chard stems and garlic.
4. Add the tomatoes, and cook until the tomatoes start breaking apart, about 5 minutes.
5. Add the swiss chard leaves, cook 1 minutes, then add the white wine and cook until reduced by half.
6. Add pasta to the sauce, and add reserved pasta cooking water and ¼ cup of the cheese. Season with salt and pepper, top with remaining cheese to serve.
