Garlicky Orecchiette With Sausage & Chard

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. Roughly chop the stems and return to it's separate bowl. Roughly chop the leaves and return to it's separate bowl. Set aside.

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.