Rigatoni with Swiss Chard and Sausage

  • Level: Easy
  • Yield: 4 servings
  • Total: 35 min
  • Active: 35 min


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Let's Get Cooking!

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I’ve made this several times and it never disappoints! I follow basically the exact recipe but use hot Italian sausage rather than sweet. it’s always perfect. Picky eaters love it as well

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