Orecchiette with Sausage, Chard, and Parsnips

Prep Time:
20 mins
Total Time:
30 mins

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


  • 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


  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.

    Romulo Yanes
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