Whole-Wheat Penne with Sausage, Chard, and Artichoke Hearts
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- Yield Serves 4
Ingredients
- Coarse salt and black pepper
- 12 ounces whole-wheat penne
- 2 tablespoons olive oil
- 3/4 pound chicken sausage, removed from casing
- 1 bunch Swiss chard (about 1 pound) cleaned, stems and leaves separated and chopped
- 1 (9-ounce) box frozen artichoke hearts, thawed
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, sliced
- 1 tablespoon tomato paste
- 3/4 cup grated Parmesan (about 2 ounces), plus more for serving
- 1/3 cup chopped fresh basil leaves
- 1/4 teaspoon red pepper flakes
Directions
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Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
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Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
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Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
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Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
I was surprised to find frozen artichoke hearts at my local Von's! Wow was this delicious! My whole family loved it! I love the color the chard adds to the dish.
I omitted the artichoke hearts and parmesan because I did not have them on hand--this dish was still delicious!