Ingredients
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1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
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3 tablespoons extra virgin olive oil
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2 garlic cloves, minced
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1 lb swiss chard, ribs discarded, leafy greens cut into 1-inch strips
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3/4 lb penne or 3/4 lb fusilli
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1/2 lb ricotta salata or 1/2 lb mild feta, crumbled
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1 tablespoon minced oregano
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1 tablespoon coarsely chopped flat leaf parsley
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salt & freshly ground black pepper
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3/4 lb hot Italian sausage, removed from the casing
Instructions
- In a medium saucepan, boil the chicken stock over high heat until reduced to 3/4 cup, about 6 minutes.
- In a large skillet, heat 1 tablespoon of the olive oil.
- Add the sausage, breaking it up with a spoon, and sauté over moderately high heat until cooked through and beginning to brown, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Transfer the sausage to a platter and pour off all but 1 tablespoon of the fat. Add the chard, cover and cook, stirring, until tender, about 7 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta and return it to the pot. Stir in the sausage, chard, ricotta salata, chicken stock, oregano and parsley and season with salt and pepper; toss well.
- Drizzle with the remaining 2 tablespoons of olive oil and serve.