Sunday, December 16, 2012

pasta, with sausage, chard, and parsnips... 30 minutes

My 18-month-old loved this and ate it the next day for lunch!
the goods:
3/4 pound small shells or orecchiette
1 tablespoon olive oil
3/4 pound sweet Italian sausage, casings removed
1 pound parsnips, peeled, and cut into 1/4-inch rounds (halved if large)
1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
1/2 cup grated Parmesan (2 ounces), plus more for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, the drain pasta and return to pot.
In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

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