Pasta with Chicken Sausage, Swiss Chard, and White Beans
By America's Test KitchenPublished on August 19, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
8 ounces spaghetti Salt and pepper 12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips1 tablespoon extra-virgin olive oil, plus extra for drizzling12 ounces cooked chicken sausage, halved lengthwise and sliced ½ inch thick3 garlic cloves, minced1 (15-ounce) can cannellini beans ½ cup chicken broth 2 ounces Pecorino Romano cheese, grated (1 cup)1 ½ tablespoons lemon juice
Before You Begin
Our favorite canned cannellini beans are from Goya. For a spicy kick, add a pinch of red pepper flakes with the Pecorino.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just al dente. Add chard and cook until tender, about 1 minute. Drain pasta and chard and return to pot.
- Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 8 minutes. Add garlic, ¼ teaspoon salt, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Add beans and their liquid and broth and bring to boil, scraping up any browned bits.
- Add 1/2 cup Pecorino, lemon juice, and sausage-bean mixture to pasta and toss to combine. Season with salt and pepper to taste. Serve, drizzled with extra oil and passing remaining 1/2 cup Pecorino separately.
Time
30 minutesYield
Serves 4Ingredients
8 ounces spaghetti
Salt and pepper
12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips
1 tablespoon extra-virgin olive oil, plus extra for drizzling
12 ounces cooked chicken sausage, halved lengthwise and sliced ½ inch thick
3 garlic cloves, minced
1 (15-ounce) can cannellini beans
½ cup chicken broth
2 ounces Pecorino Romano cheese, grated (1 cup)
1 ½ tablespoons lemon juice
Ingredients
8 ounces spaghetti
Salt and pepper
12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips
1 tablespoon extra-virgin olive oil, plus extra for drizzling
12 ounces cooked chicken sausage, halved lengthwise and sliced ½ inch thick
3 garlic cloves, minced
1 (15-ounce) can cannellini beans
½ cup chicken broth
2 ounces Pecorino Romano cheese, grated (1 cup)
1 ½ tablespoons lemon juice
Ingredients
8 ounces spaghetti
Salt and pepper
12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips
1 tablespoon extra-virgin olive oil, plus extra for drizzling
12 ounces cooked chicken sausage, halved lengthwise and sliced ½ inch thick
3 garlic cloves, minced
1 (15-ounce) can cannellini beans
½ cup chicken broth
2 ounces Pecorino Romano cheese, grated (1 cup)
1 ½ tablespoons lemon juice
Why This Recipe Works
The bean liquid thickens the sauce.
Before You Begin
Our favorite canned cannellini beans are from Goya. For a spicy kick, add a pinch of red pepper flakes with the Pecorino.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just al dente. Add chard and cook until tender, about 1 minute. Drain pasta and chard and return to pot.
- Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 8 minutes. Add garlic, ¼ teaspoon salt, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Add beans and their liquid and broth and bring to boil, scraping up any browned bits.
- Add 1/2 cup Pecorino, lemon juice, and sausage-bean mixture to pasta and toss to combine. Season with salt and pepper to taste. Serve, drizzled with extra oil and passing remaining 1/2 cup Pecorino separately.
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