This time of year means “comfort food” to me. Comfort food….Italian style. This recipe is a one dish meal, and it’s become a staple in our household. While living in Italy, we fell in love with Italian sausages. They are so inexpensive there, and make for a quick meal. One of my favorite ways to prepare them is to simply split them down the middle lengthwise and place them cut side down in a lightly oiled, very hot skillet. The cut side browns up very nicely and gets nearly crispy before you turn them over to finish cooking the other side. This quick method of cooking them seals in the juices and gives you a crunchy bit to each bite.
But my other favorite way to cook them is with greens and orchiette pasta. Orchiette means “little ears”, and it’s so true! This pasta shape looks just like little ears, or dimples. The three basic ingredients are Italian sausages, the pasta, and greens of your choice. Tonight, I’m using red swiss chard. But I’ve made this dish with broccoli rabe, green chard, and spinach.
But my other favorite way to cook them is with greens and orchiette pasta. Orchiette means “little ears”, and it’s so true! This pasta shape looks just like little ears, or dimples. The three basic ingredients are Italian sausages, the pasta, and greens of your choice. Tonight, I’m using red swiss chard. But I’ve made this dish with broccoli rabe, green chard, and spinach.
Before you start, put a large pot of water on to boil for the pasta and chard. When it comes to a rolling boil, throw in a spoonful of coarse salt. Meanwhile, you can begin to prep the chard. First, remove and discard the tough stems. I also remove the tough middle vein before slicing it into big pieces, throwing it all in a colander and giving it a good wash.
In a large skillet, heat up some olive oil, and throw in a smashed garlic clove. Rub it around in the oil to flavor the oil, and discard the clove when it browns. Today, I’m adding mushrooms and onions. Some days, I don’t add anything; just the 3 main ingredients. Sometimes, I have red bell pepper in the fridge. Whatever you have on hand that you think will work well is just fine. Saute the onions and mushrooms until they begin to wilt down.
Push the mushrooms and onions to the side for a bit, and add in your sausage which you’ve cut into chunks.
Push the mushrooms and onions to the side for a bit, and add in your sausage which you’ve cut into chunks.
Your pasta water has most likely come to a boil by now. Did you remember to add the salt? Add the orchiette, and stir it around.
Go back to your sausage pan and make sure everything is coming along well and browning nicely.
When your orchiette is almost done, just add your cleaned chard right into the same pot with it. I usually do this when I think there are 3-4 minutes to go. Remember that greens wilt down A LOT. Even if I'm cooking for only two, I use a very big bunch of greens. Besides, they're good for you.
Go back to your sausage pan and make sure everything is coming along well and browning nicely.
When your orchiette is almost done, just add your cleaned chard right into the same pot with it. I usually do this when I think there are 3-4 minutes to go. Remember that greens wilt down A LOT. Even if I'm cooking for only two, I use a very big bunch of greens. Besides, they're good for you.
You’re now only moments from dinner. Call everyone to the table! When the orchiette is al dente, drain both the pasta and the chard together in the same colander. When they’ve drained, add both to the sausage pan. Toss it all around, spreading out the greens.
…..and Buon Appetito! Dinner is ready! Grate some fresh parmesan over the top, pour a glass of wine, and you’re good to go. Tonight we had a Valpolicella Classico from le Bine.
…..and Buon Appetito! Dinner is ready! Grate some fresh parmesan over the top, pour a glass of wine, and you’re good to go. Tonight we had a Valpolicella Classico from le Bine.
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