Garlicky Orecchiette With Sausage & Chard

Prep Time
Cook Time
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"Bright, bold flavors in this quick-to-prepare main! Orecchiette is easily found in most grocery stores, but if you can't find it, sub farfalle instead."

Original recipe yields 4 servings


  • Serving Size: 1 (385.8 g)
  • Calories 1138.4
  • Total Fat - 45.4 g
  • Saturated Fat - 23 g
  • Cholesterol - 108.5 mg
  • Sodium - 1152.5 mg
  • Total Carbohydrate - 134 g
  • Dietary Fiber - 13.1 g
  • Sugars - 2.8 g
  • Protein - 49.7 g
  • Calcium - 1067.7 mg
  • Iron - 4.9 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.8 mg

Step 1

Separate the stems from the leaves of the chard, placing the stems in one bowl and the leaves in another. They will each be used at a different stage of cooking. To separate the leaves from stems, cut along each side of the center vein of the leaf.

Step 2

Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.

Step 3

While the pasta cooks, in a 12-inch skillet over medium-high flame, heat the remaining 1 tablespoon oil until it shimmers. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Transfer to a paper towel–lined plate, then pour off all but 1 tablespoon of the fat.

Step 4

Add the anchovies, fennel and Peppadews to the skillet and cook over medium, stirring constantly, until fragrant, about 30 seconds.

Step 5

Stir in the garlic and chard STEMS, then cook until the garlic is aromatic, about 30 seconds. Add ¼ cup of the broth and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.

Step 6

Stir in the chard LEAVES and the remaining ½ cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 minutes.

Step 7

Scoop the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.

Step 8

Slowly and gradually stir in the Parmesan, then the Peppadew brine. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.

Tips & Variations

No special items needed.