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Orecchiette with Sausage, Chard, and Parsnips

Recipe photo courtesy of Romulo Yanes

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

Source: Everyday Food, October 2012
Total Time Prep Servings



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How would you rate this recipe?
  • pzinapod
    19 AUG, 2018
    I added five cloves of minced garlic about halfway through the parsnips cooking! I have never had parsnips! I can't believe how delicious they were.
  • MS10832149
    8 NOV, 2017
    It’s ok, I don’t think I’ll make it again. I added I small cal of tomato sauce to the sausage which created a tastier sauce
  • 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.
  • MS10002407
    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.

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