Ingredients
- 1/3 cup pine nuts
- 1 tablespoon essential olive oil
- 3/4 pound mild Italian sausage, casings removed
- 1 pound Swiss chard, tough stems removed, leaves reduce thin strips
- 2 garlic clove cloves, minced
- Pepper and salt
- 1 pound gemelli, or any other short pasta
- 3/4 cup raisins, plumped in boiling water and drained
- 1/4 cup freshly grated Mozzarella dairy product, plus much more for serving
Directions
Inside a large skillet, toast pine nuts over medium-high temperature, trembling the pan to toast evenly, three or four minutes. Remove from skillet.
Within the same skillet, heat oil over medium-high temperature. Add sausage, and prepare, breaking up having a fork, until browned, about a few minutes. Add chard, garlic clove, and pepper prepare, tossing, until chard wilts, two to three minutes. Cover to help keep warm.
Inside a large pot of boiling salted water, prepare pasta until al dente, based on package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan toss to mix. Increase the cooking water if pasta appears dry. Serve with increased Parmesan.