Pasta with sausage, Swiss chard, and pine nuts from Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day by Martha Stewart Living

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Notes about this recipe

  • chezlarios on September 23, 2022

    I sliced the chard stems and added them in to cook with the sausage. I used a "saucisse rôtir porc" "de la region" as I could not find US-style Italian sausages here, but it worked just fine. I didn't even mind the raisins! in fact the flavors all come together really well, and it was a good way for me to use up half-opened bags of pasta I had lying around.

  • nicolepellegrini on May 02, 2017

    Good base recipe; I would say off the bat it needs twice the amount of parmesan cheese and I would not discard the chard stems. Just chop them up and saute along with the sausage before adding the leaves. Definitely needs the reserved pasta water as there is no broth or other liquid here, so don't forget to save it. I used spicy instead of sweet sausage which I think added a nice note to balance the sweetness added by the raisins.

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