Swiss Chard, Fennel, and Sausage Pasta

gatheranddine.com
Serves 4
Ingredients

• 14 ounce rigatoni, penne, or fusilli shaped pasta, cooked according to package directions
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound Italian chicken sausage
• 1 large fennel bulb, long stalks trimmed, sliced in half lengthwise and then each half thinly sliced
• 2 bunches swiss chard, stems removed, coarsely chopped
• 3 cups tomato sauce
• 3/4 cup whole milk ricotta cheese
• 1/2 cup grated parmesan​ ​

Preparation

• In a large pot over medium-high heat, heat oil. Add garlic and stir until fragrant, about 30 seconds. Add sausage and fennel. Sauté until fennel softens and sausage begins to brown, about 7-8 minutes. Add the chard and cook just until chard begins to wilt. Lower heat and stir in the tomato sauce and ricotta. Simmer until heated through, about 10 minutes. Turn off the heat and stir in the parmesan. Season to taste with salt and pepper. Serve immediately with extra grated parmesan and freshly ground pepper.

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