Orecchiette with Sausage, Chard, and Parsnips

Name: Orecchiette with Sausage, Chard, and Parsnips
Prep time: 20 min
Total time: 30 min
Ingredients: Salt and pepper; 0.75 pound orecchiette; 1 tablespoon olive oil; 0.75 pound sweet Italian sausage, casings removed; 1 pound parsnips, peeled and cut into ¼-inch rounds (halved if large); 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced; 0.5 cup grated Parmesan (2 ounces), plus more for serving

3.7

(67)

6 Reviews

By

Martha Stewart

Updated on July 8, 2019

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

This hearty pasta dish capitalizes on the herbal sweetness of parsnips.

Ingredients

Salt and pepper
¾ pound orecchiette
1 tablespoon olive oil
¾ pound sweet Italian sausage, casings removed
1 pound parsnips, peeled and cut into ¼-inch rounds (halved if large)
1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
½ cup grated Parmesan (2 ounces), plus more for serving

Directions

In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

Romulo Yanes

Originally appeared: Everyday Food, October 2012