Swiss chard, Italian sausage, and white bean pasta

Step 1/5

• 200 g Swiss chard
• 150 g Italian sausages

• knife
• cutting board
• bowl

Trim Swiss chard, separate the leaves from the stems, and rinse well. Slice the stems and leaves into strips, then place in a separate bowl. Remove Italian sausage meat from casings.

Step 2/5

• 1 sprigs rosemary
• 250 g paccheri pasta
• salt
• pepper
• olive oil (for frying)

• frying pan (large)
• cooking spoon
• pot (large)

Heat olive oil in a large frying pan over medium heat. Add rosemary sprigs and fry approx. 1 min or until fragrant. Add Italian sausage and fry until lightly browned. Remove and set aside. Add Swiss chard stems to the frying pan and season with salt and pepper. Sauté over medium heat until soft and beginning to brown, approx. 5 min. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions.

Step 3/5

• 75 g canned white beans
• 1 shallots
• 50 ml white wine
• 1 tbsp butter

• bowl (small)

Mash half the white beans with a fork. Add shallots to the frying pan, toss well, and fry for approx. 2 min. Deglaze with white wine, then add butter, mashed white beans, cooked Italian sausage, and stir to combine.

Step 4/5

• 125 ml pasta water
• 75 g canned white beans

• sieve

Reserve plenty of pasta water before draining it. Pour some pasta water into the frying pan to form a sauce. Add remaining white beans and let simmer briefly to thicken. Add Swiss chard leaves and cook until tender, then add the pasta and toss until well combined.

Step 5/5

• 50 g Parmesan cheese (grated)
• Parmesan cheese (grated, for serving)

Add grated Parmesan and toss well. Serve with fried rosemary and extra Parmesan cheese on top. Enjoy!

Enjoy your meal!