Orecchiette with sausage and chard from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 132) by Christopher Kimball

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Notes about this recipe

  • cleo_vimqze on March 18, 2026

    Yum! Used beyond meat

  • Shewi128 on September 13, 2023

    3.5 stars maybe. I didn't have peppadew peppers, so I substituted sweet pickled cherry peppers. I think it needed more than 1/4 cup. Also, I've never eaten the stems of chard before, and I will never do that again. I don't know what they add to the recipe, but I wouldn't include them again. The recipe was just ok.

  • LifeofPie on December 04, 2022

    I used good quality local sweet Italian sausage and substituted kale for the chard. I also added A LOT of parm to the recipe itself and more upon serving. I used actual Peppadew peppers which I think made a difference if you can find them. I would make this again for sure.

  • peaceoutdesign on April 06, 2021

    Easy and good enough for guests. I think that the key was Sweet cherry Peppers that were sweetly pickled.

  • mjperkins on November 21, 2020

    Substituted kale for chard

  • coryelizabeth on April 18, 2019

    I expected to love this given all the delicious ingredients, but somehow the whole was less than the sum of its parts. I will say, however, that I used supermarket Italian sausage -- and since that's doing the heavy lifting here, flavor-wise, a higher quality sausage might make all the difference.

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