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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- salt and pepper
- 34 lb orecchiette
- 1 tablespoon olive oil
- 34 lb sweet Italian sausage, casings removed
- 1 lb parsnip, peeled and cut into 1/4-inch rounds (halved if large)
- 1 bunch swiss chard, tough stems and ribs removed, thinly sliced
- 12 cup parmesan cheese, plus more for serving (grated 2 ounces)
Method
- In a large pot of boiling salted water, cook pasta according to package instructions.
- Reserve 1 cup pasta water, then drain pasta and return to pot.
- In a large skillet, heat oil over medium-high.
- Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes.
- With a slotted spoon, transfer sausage to pot.
- Add parsnips to skillet and saute until softened and browned, 5 minutes.
- Add chard and cook until wilted, 2 minutes.
- Transfer mixture to pot and toss.
- Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper.
- Serve with additional Parmesan.
