Litte Pasta Buggers

In a previous post, I found out that orecchiette is a pasta whose name means “little hats”. Those little buggers do a great job of holding onto the sauce.

Orecchiette with Sausage, Chard, and Parsnips

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They are also compact enough to add some good texture.

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Parsnips and chard – not my most common vegetables to cook with.

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Pasta in one pot and sausage in the other.

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Frying the parsnips.

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Add the chard.

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All together.

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Like a symphony of flavor in my mouth!

Orecchiette with Sausage, Chard, and Parsnips

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4


Salt and pepper
3/4 pound orecchiette
1 tablespoon olive oil
3/4 pound sweet Italian sausage, casings removed
1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large)
1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
1/2 cup grated Parmesan (2 ounces), plus more for serving


1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.

2. In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.


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Categories: Cheese3, Italian, Main Dish 3, Pasta, Pork2, Recipes, Vegetable4

Author:The Ranting Chef

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One Comment on “Litte Pasta Buggers”

  1. koolaidmoms
    December 28, 2015 at 11:09 am #



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