Orecchiette with Sausage, Chard, and Parsnips

In a large pot of boiling salted water, cook orecchiette, according to package instructions.

• orecchiette: 300 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 6 mm rounds.

• sweet italian sausage: 300 g
• parsnips: 400 g

In a large skillet, heat olive oil over medium-high.

• olive oil: 1 tbsp

Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 min .

With a slotted spoon, transfer sausage to pot.

Add parsnips to skillet and saute until softened and browned, 5 min .

While waiting, remove the tough stems and ribs of the Swiss chard, and slice them thinly.

• Swiss chard: 1 bunch or bag

Add chard and cook until wilted, 2 min .

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 g
• salt and pepper

Serve with additional parmesan.