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Gemelli With Sausage, Swiss Chard, and Pine Nuts

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Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the beet family, comes in several varieties, which can be used interchangeably. Look for chard with bright-green leaves and no brown spots.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003

Ingredients

  • 1/3 cup pine nuts
  • 1 tablespoon olive oil
  • 3/4 pound mild Italian sausage, casings removed
  • 1 pound Swiss chard, tough stems removed, leaves cut into thin strips
  • 2 garlic cloves, minced
  • Salt and pepper
  • 1 pound gemelli, or other short pasta
  • 3/4 cup raisins, plumped in boiling water and drained
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving

Directions

  1. In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.

  2. In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.

  3. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.

  4. Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.

Reviews Add a comment

  • elmarkster
    4 MAY, 2013
    I too love this recipe but I would reduce the pasta by at least a third. The ratio of greens to pasta to sausage is much better.. Definitely go with red pepper flakes and twice the parm!
    Reply
  • Shashi
    13 JAN, 2013
    sorry, I meant to say - double the parmesan!!!
    Reply
  • Shashi
    13 JAN, 2013
    My whole family loves this recipe! Do not skip the raisins! To simplify, I throw in one of those 5 oz. boxes of salad greens - baby spinach, or sometimes I can find a kale/chard mix - instead of the chard as listed.
    Reply
  • Shizeesh
    11 DEC, 2011
    I wanted to LOVE this recipe as is.The guts of this recipe are great, however the flavor profile seemed a bit bland so I add a few things that made it 5 stars. First, I opted for turkey sausage. I also added red pepper flakes, a splash of dry red wine, a bit of grated mozzarella and topped the dish with a dollop of goat cheese and omitted the raisins. I didn't have Swiss chard so I used baby spinach instead. For my husband and I, the goat cheese made this!
    Reply
  • MS10593083
    8 DEC, 2011
    I have often made a dish quite like this with kale and linguini. I think I like aspects of both and will combine them. I like the gemelli better, but the kale from the other dish. Next time I would use hot Italian, not mild. I used chicken broth instead of the pasta water, and added hot pepper flakes with the chard and garlic. The raisins gave it interest, and the pine nuts a nice contrast in texture. Some cream wouldn't be out of place. And I was more generous with the parmesan. Very nice.
    Reply
  • sugarbearKT
    8 DEC, 2011
    We are eating this right now! Sooo goood! I omitted the raisins. Added a bit of cream and some oregano. The girls are wolfing it down! Thanks!
    Reply
  • ryepye
    5 SEP, 2011
    My family, kids 9 and 12, loves this dish.
    Reply