>> source: https://www.marthastewart.com/933505/orecchiette-sausage-chard-and-parsnips
>> time required: 20 minutes
>> image: https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fassets.marthastewart.com%2Fstyles%2Fwmax-750%2Fd47%2Fin-season-sausage-chard-parsnips-002b-med108875%2Fin-season-sausage-chard-parsnips-002b-med108875_horiz.jpg%3Fitok%3DxvKFnWaI
>> tags: to-make

In a #large pot{} of boiling salted water, cook @orecchiette{300%g}, according to package instructions.

Reserve 1 cup pasta water, then drain return to pot.

Remove the casings from the @sweet italian sausage{300%g}, and peel and cut up the @parsnips{400%g} into 6mm rounds.

In a #large skillet{}, heat @olive oil{1%tbsp} over medium-high.

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{1%bunch or bag}, and slice them thinly.

Add chard and cook until wilted, ~{2%min}. 

Transfer mixture to pot and toss. 

Add @parmesan{85%g} and enough pasta water to create a light sauce that coats pasta; season with @salt and pepper{}.

Serve with additional parmesan.