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.

 
 

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