Pasta, Pork Mutton Veal

Sausage & Rigatoni with Chard

  • 10 ounces Rigatoni
  • 4 Italian sausages
  • 1 bunch Chard, red or green
  • 4 tablespoons Olive oil
  • 4 tablespoons Pine nuts
  • 1 teaspoons Red pepper flakes
  • ~ Salt and pepper to taste
  • ~ Parmesan, fresh, grated

    • Cook rigatoni according to package directions. Cook sausages in skillet until browned, 6-7 min. Cut into 1/2 inch chunks.

    Wash chard and discard end stems. Separate leaves from stems; chop all coarsely. Heat 3 T olive oil, saute stems 4 min. Add leaves and stir until leave are just wilted. Push to side and add pine nuts. Saute until lightly browned.

    When rigatoni is finished, drain, add sausages and chard mixture, season with red pepper flakes, salt & pepper. If too dry, add some of water pasta was boiled in. Serve with grated Parmesan cheese.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ralph Miller of Vallejo, Ca (USA). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!