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Orecchiette with Sausage, Chard, and Parsnips
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Ingredients
- Orecchiette: 300.0 g
- Sweet italian sausage: 300.0 g
- Parsnips: 400.0 g
- Olive oil: 1.0 tbsp
- Swiss chard: 1.0 bunch or bag
- Parmesan: 85.0 g
- Salt and pepper
Cookware
- Large pot
- Large skillet
- Wooden spoon
Method
In a large pot of boiling salted water, cook orecchiette, according to package instructions.
- orecchiette: 300.0 g
Reserve 1 cup pasta water, then drain return to pot.
Remove the casings from the sweet italian sausage, and peel and cut up the parsnips into 6mm rounds.
- sweet italian sausage: 300.0 g
- parsnips: 400.0 g
In a large skillet, heat olive oil over medium-high.
- olive oil: 1.0 tbsp
Add sausage and cook, breaking meat up with a wooden spoon, until browned, .
With a slotted spoon, transfer sausage to pot.
Add parsnips to skillet and saute until softened and browned, .
While waiting, remove the tough stems and ribs of the Swiss chard, and slice them thinly.
- Swiss chard: 1.0 bunch or bag
Add chard and cook until wilted, .
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.
- parmesan: 85.0 g
- salt and pepper
Serve with additional parmesan.