Bring a large pot of salted water to a boil. Add the
pasta and cook as the label directs. Reserve 1/2 cup
cooking water, then drain the pasta.
Meanwhile, heat the olive oil in a large Dutch oven
or wide skillet over medium-high heat. Add the
sausage and cook until browned, about 5 minutes.
Transfer to a plate using a slotted spoon; set aside.
Wipe the Dutch oven clean; add the butter and melt
over medium heat. Add the garlic and cook, stirring,
until slightly softened, 1 to 2 minutes. Add the
chard and cook, stirring occasionally, until wilted,
3 to 4 minutes. Sprinkle in the flour and cook,
stirring, until combined, 1 to 2 minutes.
Add the milk to the chard mixture and bring to a
boil; cook 1 minute. Stir in the sausage, parmesan,
lemon zest and a few grinds of pepper. Reduce the
heat to medium low and simmer, stirring occasionally,
until slightly thickened, about 6 minutes. Add the
pasta to the pot and toss, adding enough of the
reserved pasta water to loosen.
Originally Submitted
11/9/2014
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