Dinner · Pork

Sausage, White Bean and Chard Pasta

Penne tossed with browned Italian sausage, white beans, wilted chard, garlic and Parmesan.

⏱ 35 min (15 min prep, 20 min cooking) 🍽 Serves 6 · about 1 1/2 cups kid friendlyleftovers
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ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Pasta

  • 12 oz Penne
  • 1 tbsp Table salt, for the pasta water

  • Sauce

  • 1 tbsp Olive oil
  • 1 lb Italian sausage, casings removed
  • 3 clove Garlic, minced
  • ¼ tsp Crushed red pepper flakes (optional)
  • 1 bunch Swiss chard, stems sliced thin, leaves chopped
  • 1 can White beans (canned), drained and rinsed
  • 1 cup Chicken broth
  • ½ cup Grated Parmesan, grated

Make it yourself

Make the chicken stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, large deep skillet, colander, instant-read thermometer.

  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the penne by the package directions; save 1/2 cup of the water, then drain.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up, until browned and no pink remains (160°F), about 8 minutes.
  3. Add the chard stems and cook 3 minutes. Add the garlic and pepper flakes for 30 seconds.
  4. Add the chard leaves, beans and broth and simmer 4 to 5 minutes, until the leaves are tender.
  5. Toss in the pasta and Parmesan, adding pasta water as needed for a light sauce.

🌡 Safe temperaturesGround pork or pork sausage 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadWash and cut the chard up to 3 days ahead. Leftovers keep 4 days in the fridge; reheat to 165°F.
↺ LeftoversReheat with a splash of broth until 165°F; pack for lunch.
🧒 With kidsUse mild sausage and chop the chard leaves small so they blend in.
Dairy-free swapSkip the Parmesan.
Gluten-free swapUse gluten-free penne and check the sausage label.
Meatless swapSkip the sausage, use vegetable broth and add a second can of beans.

Goes well with

🥬 Simple Green Salad

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Dried vs. canned beans Stock vs. broth Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits