In this quick and easy spaghetti recipe, Italian sausage, Swiss chard, and sautéed cherry tomatoes add bold flavors.
- Yields: 4 servings
- Difficulty: Easy
- Total: 45 mins
- Active: 20 mins
- 12 ounces spaghetti
- 1 pound Italian sausage, casings removed
- 2 bunches Swiss chard
- Olive oil
- Kosher salt
- 1 pint cherry tomatoes, halved
- Zest and juice of 1 lemon
- Freshly ground black pepper
- Freshly grated Parmesan for serving
- In a large pot of boiling, salted water, cook the pasta to al dente according to package directions. Drain and set aside.
- In a large, deep frying pan over medium-high heat, cook the sausage until browned. Transfer to a bowl, discarding any fat.
- Remove the ribs from the chard. Cut off and discard the bottom inch of the ribs, then finely chop the ribs. Roughly chop the leaves.
- In the frying pan, warm a glug of olive oil. Add the chard ribs and a sprinkle of salt and cook until nearly tender, about 5 minutes. Add the chard leaves and cook for 2 minutes, then add the cherry tomatoes. Add the lemon zest and juice and season with salt and pepper. Add the butter and stir until it melts and forms a velvety sauce.
- Add the pasta to the pan and stir and toss to coat the pasta with the sauce and warm it through, about 3 minutes. Serve with the Parmesan sprinkled over the top.