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Orecchiette with Sausage, Chard, and Parsnips


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

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • Salt and pepper
  • 3/4 pound orecchiette
  • 1 tablespoon olive oil
  • 3/4 pound sweet Italian sausage, casings removed
  • 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large)
  • 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving


  1. 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.

  2. 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.

Reviews Add a comment

  • Laviero
    19 NOV, 2013
    Excellent. Totally delicious and totally healthy. Remember to use organic...everything, if possible.
  • BMW2
    19 OCT, 2012
    This recipe is delicious. My husband and I don't care for parsnips so I just left them out and increased the swiss chard. Don't decrease the pasta this is delicous as a left over the next day if it is too much. Thanks Sarah great recipe.
  • foodie72
    13 OCT, 2012
    Fabulous recipe...with a crop of swiss chard that won't stop producing, I'm always looking for new recipes to utilize it. I would cut back on the pasta next time...twelve oz. is a lot. Eight to ten oz. would be fine (less calories too).
  • jazzyz
    2 OCT, 2012
    I just had this at a friend's house. She used whole grain/whole wheat pasta and substituted chicken sausage. This dish was delicious! I will be making it this weekend! We must have 2 or 3 helpings! it was enough to feed 10.