Rigatoni with Swiss Chard and Sausage

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces rigatoni
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces sweet Italian sausage, casings removed, crumbled
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, chopped
  • 1 bunch Swiss chard, stems removed, leaves chopped
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1 3/4 cups milk (not skim)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • Grated zest of 2 lemons
  • Freshly ground pepper
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

  • Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.

  • Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.

  • Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

  • Photograph by Charles Masters


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Rigatoni with Spicy Shrimp

    Recipe courtesy of Food Network Kitchen