Swiss Chard & Italian Sausage Rigatoni

Summer is just beginning and so are those long, easy al fresco nights around the table. This pasta is one of those dinners that comes together quickly but feels special enough to serve to friends or family out on the patio. As the Swiss chard starts flourishing at the farm, this recipe feels like the perfect way to let it shine. The earthy greens soften and sweeten as they cook, balanced with bright lemon zest, lots of parmesan, and a little heat from the chili flakes. Tossed with Italian sausage and rigatoni, it’s rustic, vibrant, and exactly the kind of simple summer dinner I keep coming back to.

Serves: 4–6Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients

• 1 package rigatoni (or pasta of choice)

• 1 pack chicken Italian sausages (removed from casing and broken into small pieces)(Central Park Farms sausages work beautifully — any Italian sausage works)

• 1 bunch Swiss chard, stems and leaves separated (stems finely diced, leaves thinly sliced into ribbons)

• 2 garlic scapes, thinly sliced (or 3-4 cloves of garlic, minced)

• 1 ½  tsp chili flakes (more to taste)

• ½ cup reserved pasta water

• Zest of 1 lemon

• 1–1½ cups freshly grated Parmesan (plus extra for serving)

• 2–3 tbsp extra virgin olive oil (plus extra for serving)

• Salt and freshly cracked black pepper

• Optional: handful chopped fresh parsley or basil

Method

Bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Reserve ½ cup pasta water before draining.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage meat (removed from casing) and break it into rustic, irregular bite-sized pieces. Cook until browned and cooked through, about 8–10 minutes.

If using chicken sausage, add a little extra olive oil as it’s leaner. If using pork sausage, you likely won’t need additional oil.

Remove the sausage to a plate and continue with the Swiss chard.

Add diced Swiss chard stems to the same pan. Cook for about 5 minutes, stirring occasionally until softened.

Stir in chili flakes and garlic scapes (or garlic). Cook for another 2–3 minutes until fragrant.

Return sausage to the pan. Add Swiss chard leaves and cook 2–3 minutes until wilted.

Add cooked pasta and ½ cup reserved pasta water. Toss everything together.Add lots of Parmesan and the lemon zest, stirring until glossy and lightly coated.

Season generously with salt and black pepper. Fold in chopped parsley or basil if using.

Finish each bowl with or if serving family size: 

• another shower of Parmesan

• a generous drizzle of good olive oil

• extra chili flakes if you like heat

Recipe creation and photos by Erin Girard