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Penne with Sausage, Chard, and Artichokes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 40 min
  • $$
Gatheredtable
adapted fromWhole Living

Ingredients

  • 1 bunch Swiss chard cleaned, stems and leaves separated and chopped
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, sliced
  • 1 (9-ounce) box frozen artichoke hearts, thawed
  • 2 tablespoons extra virgin olive oil
  • 3/4 pound chicken sausage, removed from casing
  • sea salt and freshly ground pepper, to taste
  • 16 ounces whole-wheat penne
  • 1 tablespoon tomato paste
  • 3/4 cup parmesan cheese, plus more for serving
  • 1/3 cup chopped fresh basil leaves
  • 1/4 teaspoon red pepper flakes

Directions

Prep: 1. Boil large pot of water for pasta. 2. Chop/mince/slice: chard, garlic, sun-dried tomatoes. Thaw artichoke hearts. Make: 1. Heat 1 tablespoon oil in pan over medium. Add sausage; cook, stirring occasionally and breaking into pieces, until cooked through and lightly browned, 10 to 12 minutes. 2. Add 1 tablespoon oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. 3. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. 4. Add pasta to boiling water; cook 2 minutes short of al dente. Add sun-dried tomatoes, cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot. 5. Pour half of reserved pasta water into a small bowl; whisk with tomato paste until smooth. 6. Add to pasta in pot: tomato paste mixture, sausage mixture, Parmesan, basil, red pepper flakes, salt and pepper to taste. Toss to combine.

Notes

If you like the salty brine of marinaded artichoke hearts you can easily substitute those for the frozen ones.

Goes great with these recipes

Simple Arugula Salad with Avocado
Garlic Bread
Baguette
Simple Green Salad

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