Gemelli With Sausage, Swiss Chard, and Pine Nuts

Prep Time:
35 mins
Total Time:
35 mins

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.


  • cup pine nuts

  • 1 tablespoon olive oil

  • ¾ 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

  • ¾ cup raisins, plumped in boiling water and drained

  • ¼ cup freshly grated Parmesan cheese, plus more for serving


  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.

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