Whole-Wheat Pasta with Sausage and Swiss Chard

Wellness Tip: Don't toss your Swiss chard stems! They add texture to this pasta sauce-plus extra antioxidants and vitamin K.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

8 ounces whole-wheat penne

1 tablespoon extra-virgin olive oil

2 hot or regular Italian sausage links (about 4 ounces), casings removed

1/2 onion, thinly sliced

1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)

1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated) 

1 clove garlic, thinly sliced

1 14-ounce can cherry tomatoes

Freshly ground pepper

1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)


  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.
  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. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
  3. Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.
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