IT’S TIME TO AWAKEN YOUR SENSES! This lively dish is light and flavorful and makes a perfect introduction to one of the first spring crops: Swiss chard.
Prep time: 35 minutes
Total Time: 35 minutes
Coarse salt and black pepper
12 oz. whole wheat penne pasta
2 T olive oil
3/4 pound of chicken sausage; removed from casing
1 bunch Swiss chard (about 1 pound); cleaned, stems and leaves separated and chopped
1 (9-oz) box of frozen artichoke hearts; thawed
3 cloves minced garlic
1/3 cup sliced sun-dried tomatoes
1 T tomato paste
1 cup grated Parmesan (3/4 for dish; reserve additional for serving)
1/3 cup chopped fresh basil leaves
1/4 teaspoon red pepper flakes
Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper. Try adding roasted chicken if you want to add protein.
Pair with our 2017 Grenache Rosé—Light pink in color, aromatics of cranberry and watermelon lead to fresh picked strawberry and peaches on the palate. The acid is bright and well-balanced.