wholeliving

Whole-Wheat Penne with Sausage, Chard, and Artichoke Hearts

The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems.
Body+Soul, April 2009
  • Yield Serves 4
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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Reviews

Reviews (2)

  • CarolynPatterson 22 Jan, 2010

    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.

  • oysterchef 23 Jul, 2009

    I omitted the artichoke hearts and parmesan because I did not have them on hand--this dish was still delicious!