Pasta with Kielbasa and Swiss Chard

Ingredients for Pasta with Kielbasa and Swiss Chard

• 350g Swiss chard (preferably red

• from 1 bunch)

• 230g kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces

• 2 tablespoons olive oil

• 1/2 teaspoons salt

• 2 garlic cloves, finely chopped

• 120ml water

• 1/4 teaspoons dried hot red-pepper flakes

• 350g penne

• 450g finely grated Parmigiano-Reggiano (120ml ) plus additional for serving

How to make Pasta with Kielbasa and Swiss Chard

Cut out centre ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 120ml pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.