Penne With Spicy Sausage and Chard: A Rustic Italian Delight

The first time I tasted a dish similar to this, I was backpacking through Tuscany. A kind Nonna, seeing my weary state, invited me into her sun-drenched kitchen. The aroma of garlic, sausage, and earthy greens mingled in the air as she whipped up a simple yet unforgettable pasta dish. It was a revelation – the spicy sausage perfectly balanced by the bitterness of the chard, all brought together with perfectly cooked penne. That memory, and that incredible flavor, has stayed with me, inspiring countless meals in my own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: None Specified

Ingredients

• 1 1⁄2 cups chicken stock or 1 1/2 cups low sodium chicken broth
• 3 tablespoons extra virgin olive oil
• 3⁄4 lb hot Italian sausage, removed from the casing
• 2 garlic cloves, minced
• 1 lb Swiss chard, ribs discarded, leafy greens cut into 1-inch strips
• 3⁄4 lb penne or 3/4 lb fusilli
• 1⁄2 lb ricotta salata or 1/2 lb mild feta, crumbled
• 1 tablespoon minced oregano
• 1 tablespoon coarsely chopped flat leaf parsley
• Salt & freshly ground black pepper

Equipment Needed

• Medium saucepan
• Large skillet
• Large pot

Instructions

1. Begin by reducing the chicken stock. In a medium saucepan, bring the chicken stock or low sodium chicken broth to a boil over high heat. Continue boiling until the liquid is reduced to 3/4 cup, approximately 6 minutes. This concentrates the flavors, adding depth to the final dish. Set aside.

2. Prepare the sausage. In a large skillet, heat 1 tablespoon of the extra virgin olive oil over moderately high heat. Add the hot Italian sausage, removing it from its casing first. Use a spoon to break up the sausage into smaller pieces. Sauté the sausage until it is cooked through and begins to brown, about 10 minutes.

3. Add the garlic. Once the sausage is cooked and browned, add the minced garlic cloves to the skillet. Stir continuously until fragrant, about 1 minute. Be careful not to burn the garlic, as this will impart a bitter taste to the dish.

4. Transfer the sausage to a platter, leaving the rendered fat in the pan. Pour off all but 1 tablespoon of the fat.

5. Cook the chard. Add the prepared Swiss chard to the skillet. Cover the skillet and cook, stirring occasionally, until the chard is tender, approximately 7 minutes. The covering helps the chard to steam and wilt evenly.

6. Cook the pasta. While the chard is cooking, bring a large pot of salted water to a rolling boil. Add the penne or fusilli pasta and cook until al dente, following the package directions. “Al dente” means “to the tooth” in Italian, referring to pasta that is firm to the bite.

7. Combine the ingredients. Drain the pasta thoroughly and return it to the pot. Add the cooked sausage, the cooked chard, ricotta salata or feta, reduced chicken stock, minced oregano, and coarsely chopped parsley. Season generously with salt and freshly ground black pepper.

8. Toss well to combine. Ensure that all the ingredients are evenly distributed and coated in the flavorful sauce.

9. Finish and serve. Drizzle the remaining 2 tablespoons of olive oil over the pasta and toss again. Serve immediately.

Expert Tips & Tricks

• For a deeper, more complex flavor, consider adding a pinch of red pepper flakes when you add the garlic.
• If you don’t have ricotta salata or feta, Parmesan cheese can be a suitable substitute, although it will offer a different flavor profile.
• To prevent the pasta from sticking together after draining, toss it with a little of the reserved pasta water or a drizzle of olive oil.
• If you want to make this dish ahead of time, you can prepare the sausage and chard mixture in advance. Store it in the refrigerator and add it to the cooked pasta just before serving.
• Don’t overcook the pasta. Al dente pasta holds its shape and texture better when combined with the other ingredients.

Serving & Storage Suggestions

Serve the penne with spicy sausage and chard immediately while it’s hot and the flavors are vibrant. A sprinkle of extra ricotta salata or feta and a drizzle of olive oil make for an attractive presentation. This dish pairs well with a simple green salad and crusty bread for soaking up the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. While freezing is not recommended as it can alter the texture of the pasta and cheese, the sausage and chard mixture can be frozen separately for later use.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	743.4 kcal	N/A
Calories from Fat	328 g	44%
Total Fat	36.5 g	56%
Saturated Fat	10.2 g	50%
Cholesterol	51.2 mg	17%
Sodium	1401.5 mg	58%
Total Carbohydrate	79.2 g	26%
Dietary Fiber	11.4 g	45%
Sugars	3.4 g	13%
Protein	27.1 g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the hot Italian sausage with a plant-based sausage alternative. There are many high-quality vegetarian sausages available that can mimic the flavor and texture of traditional sausage.
• Gluten-Free: Use gluten-free penne or fusilli pasta.
• Different Greens: Feel free to substitute the Swiss chard with other leafy greens, such as kale, spinach, or collard greens. Adjust cooking times accordingly, as some greens may require longer or shorter cooking times.
• Cheese Variations: Experiment with different cheeses, such as Pecorino Romano or Asiago, for a unique flavor.
• Spice Level: Adjust the amount of hot Italian sausage to control the spice level. You can also add a pinch of red pepper flakes for extra heat.

FAQs (Frequently Asked Questions)

Q: Can I use dried oregano instead of fresh?
A: Yes, you can substitute dried oregano for fresh. Use about 1 teaspoon of dried oregano for every tablespoon of fresh oregano.

Q: What if I can’t find ricotta salata?
A: Ricotta salata can sometimes be hard to find. Mild feta is a great substitute, or you can use grated Parmesan cheese.

Q: Can I make this dish spicier?
A: Absolutely! Add a pinch of red pepper flakes to the skillet when you sauté the garlic, or use a spicier variety of Italian sausage.

Q: Can I use another type of pasta?
A: Yes, you can use other types of pasta, such as rigatoni, farfalle, or orecchiette. Adjust cooking times as needed.

Q: How do I keep the pasta from sticking together after draining?
A: Toss the drained pasta with a drizzle of olive oil or a small amount of the reserved pasta water to prevent sticking.

Final Thoughts

This penne with spicy sausage and chard is more than just a recipe; it’s a taste of rustic Italian charm, a memory of sun-drenched kitchens and the warmth of shared meals. It’s a dish that is both comforting and exciting, familiar and yet always a little bit different depending on the ingredients and the cook. I encourage you to try it, to experiment with the variations, and to make it your own. And when you do, I hope it brings a little bit of that Tuscan sunshine into your kitchen. Buon appetito! This dish pairs excellently with a crisp California Sangiovese to cut through the richness.