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Pasta Swiss Chard and Sausage

Donna Clark - Cooking at Clark Towers
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Servings 6

Ingredients
  

  • 1 pound orecchietta pasta or similar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves sliced very thin
  • 1/4 teaspoon red pepper flakes
  • 1 pound Swiss chard stems removed and leaves chopped into medium size pieces
  • 2 lemons zested juice from 1
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 12 ounces buratta cheese
  • 2 sweet Italian sausage links opt casing removed

Instructions
 

  • cook pasta according to package directions - reserve 1 cup of the pasta water.
  • In a medium skillet heat a little olive oil; crumble and brown the sausage and set aside.
  • In a large skillet add the butter and olive oil, add the garlic, pepper flakes, and a little salt. Cook,stirring occasionally, until the garlic is slightly golden brown, not burned about 2-3 minutes.
  • add half the Swiss chard and cook down till the leaves are wilted. Add the remaining Swiss chard. the lemon zest and the lemon juice until the leaves are wilted. Remove from the heat.
  • drain the pasta reserving a cup of the liquid.
  • Add the pasta and the reserved water, to the Swiss chard,sausage mixture and cook over medium heat for a minute.
  • Add the grated cheese. Season to taste
  • spoon into individual bowls. Slice the burrata into cubes. Top pasta with cheese and serve.

Notes

You can find buratta near the mozzarella and feta cheese usually in the specialty cheese section
If you like mozzarella you should try it.
Adapted from Bringing it home - Gail Simmons