Pasta with Swiss Chard and Sausage

Ingredients

• 400 g Swiss chard
• 1 Shallot
• 2 tbsp olive oil
• 200 g Italian sausage
• 400 g orecchiette pasta
• 0.5 tsp Fennel seeds
• 1 untreated lemon (zest and juice)
• Salt
• black pepper (freshly ground)
• red chili flakes
• sugar
• 40 g Parmesan cheese (chunks)

Instructions

1. 1.

   Trim the tough stems from the Swiss chard, wash it, and cut into strips. Peel and finely dice the shallot, then add to a large pan with 2 tbsp hot oil. Add the chard and cook both together for about 5 minutes over low heat. Remove and set aside.

2. 2.

   Press the sausage into small pieces and brown in the remaining oil, turning frequently, for 3-4 minutes. Meanwhile, boil the pasta in plenty of salted water until al dente. Add the fennel seeds, chard‑shallot mixture, and lemon zest to the sausage.

3. 3.

   Season everything with salt, pepper, and chili flakes, then finish with a splash of lemon juice and a pinch of sugar. Drain the pasta, let it dry slightly, then toss with the sausage mixture. Plate and garnish with Parmesan shavings before serving.