05/11/2021
Are you a fan of Spotted Trotter? Love their Lamb Marguez? This is a delicious, simple recipe:
Pasta with sausage and Swiss chard (Serves 4)
8 oz pasta
1 lb swiss chard (or other green if you prefer - I’ve used broccolini and bok Choy and also combined Bok Choy and Toy Choy I found at the Grant Park Farmer's Market yesterday - plus another Choy I can't recall the name now)
2 T evoo
4 oz sausage halved lengthwise then sliced 1/2 in thick (I get the Lamb Merguez at spotted trotter - its spicy)
1/2 c finely chopped yellow onion (I used scallions tonight)
2 cloves garlic, minced (I used a combination of fresh garlic bulb and garlic scapes for the first time -also from the GP Market - divine!)
kosher salt
15 oz can chopped or diced tomatoes, preferably fire roasted
1/2 t red pepper flakes (optional) (if you use the lamb merguez or other spicy sausage omit this)
1 1/2 oz grated parmigiano-reggiano or pecorino romano (no need to salt more because the cheeses are salty)
Bring water to a boil - add pasta and cook for a few minutes less than the recommended time on box. Drain reserving about 2 cups of liquid.
Wash, Cut off and reserve the swiss chard stems - chop the stems in 1/2 lengths
Cut the leaves coarsely - keep separate from stems
In a large skillet over medium-high heat, heat the oil and add the sausage and cook, stirring 3 minutes or until lightly browned. Transfer to a bowl with a slotted spoon.
Return skillet to medium heat and add the onion, cook till golden 3-5 min.
Add the garlic and cook, stirring for 1 minute
Add the swiss chard stems, cover and cook 3 min.
Add half the swiss chard leaves, cook stirring occasionally until they are slightly wilted.
Add the remaining leaves and cover, cook, stirring occasionally, until they are completely wilted.
Add the tomatoes, a hefty pinch of salt and the red pepper flakes, if using. No need to use red pepper flakes if using the Marguez)
Add the pasta and 3/4 c of the liquid to the skillet and simmer 3-4 minutes, adding more liquid if necessary, until the pasta is al dente and most of the liquid has evaporated.
Add the sausage, then season with salt if needed.
Divide the mixture among 4 shallow bowls and top each portion with some of the cheese.
Enjoy!
