Rotini with Swiss Chard and Sausage Ragu

Rotini with Swiss Chard and Sausage Ragu

Yields: 4 servings
Time to make: ~45 minutes

What you need:

• 1 tbsp. olive oil
• ½ onion, diced
• 2 garlic cloves, minced
• 2 Italian sausage links, sliced or crumbled (I used chicken sausage)
• 1 14.5-oz. can chopped tomatoes
• 1 cup chicken stock
• ½ lb. rotini or other large pasta shapes
• ½ bunch Swiss chard, stemmed and roughly chopped
• handful of basil leaves, sliced
• 1 tbsp. fresh oregano, chopped
• 1 15-oz. can cannellini beans, rinsed and drained
• salt and pepper to taste
• grated Parmesan to taste

1. Heat the olive oil over medium
2. Saute the onion until translucent, 4 minutes.
3. Add the garlic and saute 1 minute.
4. Add the sausage and brown about 5 minutes.
5. Add the tomatoes and stock.
6. Reduce the heat to low and simmer 30 minutes, until reduced and thickened, stirring occasionally.
7. Meanwhile, cook the pasta and reserve a cupful of the pasta cooking water.
8. Add the drained pasta to the tomato mixture along with the Swiss chard, herbs and beans.
9. Add enough reserved pasta cooking water to ensure that the sauce coats everything.
10. Cook until the chard wilts and the beans are warmed through, about 4 minutes.
11. Season and garnish with Parmesan.

Adapted from Sara Foster’s Casual Cooking.

http://simplycooking.wordpress.com/2008/06/24/rotini-with-swiss-chard-and-sausage-ragu/