I saw this recipe being made on Saturday Kitchen on BBC and was dying to try it. So that I did and I wasn’t dissapointed. It’s really easy to make and really tasty. Possibly not so good for the waistline but sure what odds. Word of warning though, don’t do what I do and shake the chilli flake pot into the frying pan 🙂
- 800g/1lb 12oz Swiss chard
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely sliced
- 75g/3oz sliced pancetta, cut into matchsticks
- 150g/5oz Tuscan sausages, skin removed, finely chopped
- 50ml/2floz double cream
- pinch dried chilli flakes
- 400g/14oz penne rigate
- sea salt and freshly ground black pepper
- freshly grated parmesan, to serve
- Trim the ends of the Swiss chard and cut the green leaves off the white stems.
- Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.
- Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.
- Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.
- Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.
- Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4-5 minutes. Season to taste, with salt and freshly ground black pepper.
- Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water.
- Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.
- Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.
Note: I used spinach as I forgot to get the chard in the shop, it works well I think.