+

Spaghetti with Sausage, Swiss Chard, and Cherry Tomatoes

Spaghetti with Sausage, Swiss Chard, and Cherry Tomatoes

Ingredients (9)

  • 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
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

In this quick and easy spaghetti recipe, Italian sausage, Swiss chard, and sautéed cherry tomatoes add bold flavors.

  • What to buy

    Bialetti Pasta Pot with Strainer Lid, $34.99 on Amazon

    No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.

    See It ›

Instructions

  1. 1In a large pot of boiling, salted water, cook the pasta to al dente according to package directions. Drain and set aside.
  2. 2In a large, deep frying pan over medium-high heat, cook the sausage until browned. Transfer to a bowl, discarding any fat.
  3. 3Remove the ribs from the chard. Cut off and discard the bottom inch of the ribs, then finely chop the ribs. Roughly chop the leaves.
  4. 4In 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.
  5. 5Add 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.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...