Spicy Sausage and Chard Pasta

This is a cleaned up version of the Sunset magazine’s October 2012 spicy sausage and chard pasta recipe.  It is so good.

 

 

 

 

 

 

 

 

Spicy Sausage and Chard Pasta

12 ounces whole-wheat linguine (I used spaghetti because the store was out of wheat linguine)
12 ounces hot Italian turkey sausages, casings removed
1/2 cup chopped onion
2 large garlic cloves, chopped
1 bunch Swiss chard, stems discarded and leaves chopped
4 Roma or medium beefsteak tomatoes, seeded and chopped
1/2 cup lowfat milk
2 teaspoon cornstarch
Shaved parmesan cheese

Cook pasta according to package directions. Meanwhile, heat a large, wide pot over medium heat. Cook sausage, onion, and garlic, stirring frequently, until sausage starts to brown, about 5 minutes. Add chard and tomatoes and cook, covered, until chard wilts, about 4 minutes. Whisk cornstarch and milk together; stir into sausage mix.

Put drained pasta in a large, shallow serving bowl. Pour sausage and chard mixture over pasta and sprinkle with basil and parmesan cheese.

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