BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.
RIGATONI WITH SWISS CHARD AND SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
- Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
- Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.
Nutrition Facts : Calories 756 calorie, Fat 37 grams, Cholesterol 75 milligrams, Sodium 910 milligrams, Carbohydrate 76 grams, Fiber 4 grams, Protein 28 grams
RIGATONI WITH SWISS CHARD
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
- Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
- Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.
RIGATONI CHARD TOSS
I had to get my firefighter husband to eat more fruits and veggies to lower his cholesterol and triglycerides. Fresh chard and tomatoes add a lot of fiber and vitamins to our diets, but we love this recipe for the flavor. While he would never admit to eating "health food" around the firehouse, this dish is one of many that made his trips to the doctor much more pleasant! -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender., Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.
Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 291mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
SAUSAGE AND SWISS CHARD RIGATONI RECIPE
Provided by HeatherS
Number Of Ingredients 13
Steps:
- In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish. Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.
SAUSAGE AND SWISS CHARD RIGATONI
I have enjoyed Swiss Chard, but never saw it magically disappear into a recipe until I tried this one, from Canadian Living Nov 2009. I am putting my version here for safekeeping.
Provided by annlouise
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
- Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
- Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
- Sprinkle with cheeses; cover with greased foil.
- Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.
Nutrition Facts : Calories 618.8, Fat 26.4, SaturatedFat 9.2, Cholesterol 95, Sodium 1432.3, Carbohydrate 66.7, Fiber 10, Sugar 6.3, Protein 29.9
SAUSAGE AND SWISS CHARD RIGATONI
This is an excellent dish and can be doubled or tripled. We made this all the time in our community kitchen....if u don't like the pork sausage just substitute turkey sausages.
Provided by Doreen Fish
Categories Pork
Time 1h
Number Of Ingredients 13
Steps:
- 1. Heat oil, saute sausage meat, breaking up with a spoon, until browned.Stir in garlic and hot pepper flakes;cook for 2 mins. Add tomatoes,basil, s/p and sugar; bring to a boil.. Reduce heat and simmer 20 mins. Stir in beans. (can be made ahead: let cool and put in fridge for 24 hours. Cook pasta in a large pot until slightly firm, about 7-8 mins. Drain and return to pot reserving 1/2 cup liquid. Add the tomato sauce and sausage mixture, reserved water, and swiss chard. Toss to coat. Transfer to a large baking dish (10 cup) and sprinkle with the cheeses. bake at 375 for 20 mins covered. uncover and bake 10 more mins until brown and bubbly.
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