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Active Time
25 min
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Total Time
30 min
The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.
Ingredients
Makes 4 servings
Step 1
Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
Step 2
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
Step 3
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
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Reviews (42)
Back to TopVery tasty!! Giving it 3 stars only because it is very salty. Made exactly as written and served with crusty bread due to salt. If I can figure out a way to cut some of the salt flavor without compromising all the other great flavors I will give this a 4 star!!!
ddemarco
Worcester, MA
10/17/2016
Giving this 4 because husband mentioned how good it was at least 5 times. Usually I would give a pasta dish such as this 3 forks, but it was great. I used Gluten Free pasta and had some fresh basil that needed to be used, so I threw that in at the end with the cheese. This one is a keeper.
judy595
Saranac Lake NY
4/11/2016
Easy. Simple. Delicious. A tad salty as you might expect, will try low-sodium Kielbasa next time.
hansonsc
Brooklyn, NYC
6/14/2015
I like the recipe, I definitely am going to make this dish. Thanks! Keep posting recipes. Teresa
Micheli
Corning, NY
6/9/2015
We really enjoy this tasty and simple recipe. Next time I will add more red pepper, we like our food spicy. I doubled the garlic and will probably add even a bit more next time.
DarZ
San Pedro, CA
4/25/2014
The amount of cheese in the original recipe is 1 ounce or 1/2 cup.
sarajay5
2/23/2014
ditto on the cheese mistake, certainly 1 lb is a ridiculous amt- just add it til it looks tasty. I wanted to add- that this also works well with beet greens. I used a Italian sausage and have done this w/ chard as well as beet greens and they are both a nice and easy way to add greens into your meat/pasta meal. I have to admit, I did saute some onion with the green stems, I was afraid to leave it out :)
kmize1
Missoula, MT
6/16/2012
I didn't have all of the sausage and it definitely needed all of it. It was a little bland. 1/2 cup of cheese is 8 ounces so maybe they meant 1/2 pound?
dnals
Palo Alto, CA
3/5/2012
loved this pasta. simple, fast, absolutely delicious. i used low-fat turkey kielbasa, but otherwise made the recipe exactly as written. i usually don't like the bitterness of red chard, but cooking it with salt in the fat and oil from the kielbasa made it really wonderful. couldn't stop eating it!
Anonymous
amherst, ma
11/21/2011
I cut up the Kielbasa into fairly small pieces and sautéed them in a nonstick skillet. They rendered a good amount of fat, so I did not add the olive oil which would have made the dish greasy. Other than that, I followed the recipe closely. I thought it was really good and am giving it 4 forks because it is quick and easy.
BTCooks
Houston TX
11/16/2011
Had to adjust this one a bit to work with what was on hand for a quick supper but I was pleased with the results. Used smokies instead of the kielbasa. They weren't very fatty so basically ended up sauteing the smokies, garlic, chard stems and butter for a few minutes. Then added the leaves to wilt and threw in a few capers. Used whole wheat penne and topped with parmesan. Delicious results in a very short amount of time. The red pepper flakes added the perfect amount of subtle heat.
RebeccaBucket
Saskatoon, Saskatchewan
9/15/2011
This was delicious and beautiful- pink pasta! I made as directed except that I added one large spring onion at the very beginning and I used gluten free pasta.
Anonymous
New York, NY
7/15/2011
Tasty recipe for a simple weeknight dinner. I used a full pound of kielbasa, browning it as one piece (thinking this might help to keep the flavors in the meat) and then cutting it up.
Anonymous
Takoma Park, MD
6/30/2011
After googling the ingredients I had on hand, I tried this tonight. It was wonderful. Not too rich, but far from boring or too lean either. I used just one link (all I had) of a spicy chicken sausage. For the much-debated cheese, I went with about 1 cup of finely grated parmigiano reggiano. I was cautious with the red pepper flakes, but you could easily do 3/4 t if you wanted this a bit spicy/arrabiata. :) Thought this was an elegant, simple, healthy meal! (Agree, though, that 1 lb of cheese is both too much and too costly... Possibly a typo.)
austin23
austin, tx
2/2/2011
Delicious! I used a mix of collard, mustard, turnip greens and spinach ribs removed and turkey kielbasa from Trader Joes. Such a quick, easy and flavorful meal.
Anonymous
Rolling Hills Estates
1/19/2011
