The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.
Active time: 25 min Start to finish: 30 min
Servings: Makes 4 servings.
- 3/4 lb Swiss chard (preferably red; from 1 bunch)
- 1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 garlic cloves, finely chopped
- 1/2 cup water
- 1/4 teaspoon dried hot red-pepper flakes
- 3/4 lb penne
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.