Gemelli With Sausage Swiss Chard And Pine Nuts Recipe

Back to Gemelli With Sausage, Swiss Chard, and Pine Nuts All Reviews for Gemelli With Sausage, Swiss Chard, and Pine Nuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Gemelli With Sausage, Swiss Chard, and Pine Nuts Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1/3 cup pine nuts 1 tablespoon olive oil 3/4 pound mild Italian sausage, casings removed 1 pound Swiss chard, tough stems removed, leaves cut into thin strips 2 garlic cloves, minced Salt and pepper 1 pound gemelli, or other short pasta 3/4 cup raisins, plumped in boiling water and drained 1/4 cup freshly grated Parmesan cheese, plus more for serving

Gallery Gemelli With Sausage, Swiss Chard, and Pine Nuts

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Gallery

Gemelli With Sausage, Swiss Chard, and Pine Nuts     

Gemelli With Sausage, Swiss Chard, and Pine Nuts

Gemelli With Sausage, Swiss Chard, and Pine Nuts

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

• 1/3 cup pine nuts 1 tablespoon olive oil 3/4 pound mild Italian sausage, casings removed 1 pound Swiss chard, tough stems removed, leaves cut into thin strips 2 garlic cloves, minced Salt and pepper 1 pound gemelli, or other short pasta 3/4 cup raisins, plumped in boiling water and drained 1/4 cup freshly grated Parmesan cheese, plus more for serving

Directions

In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.

In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.

In a large pot of boiling salted water, cook pasta until al dente, according to 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 combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.

Reviews (7)

 Add Rating & Review     80 Ratings   5 star values:        22    4 star values:        21    3 star values:        25    2 star values:        11    1 star values:        1        

Reviews (7)

Add Rating & Review     80 Ratings   5 star values:        22    4 star values:        21    3 star values:        25    2 star values:        11    1 star values:        1       

Add Rating & Review

80 Ratings 5 star values: 22 4 star values: 21 3 star values: 25 2 star values: 11 1 star values: 1

80 Ratings 5 star values: 22 4 star values: 21 3 star values: 25 2 star values: 11 1 star values: 1

80 Ratings 5 star values: 22 4 star values: 21 3 star values: 25 2 star values: 11 1 star values: 1

• 5 star values: 22 4 star values: 21 3 star values: 25 2 star values: 11 1 star values: 1

  Martha Stewart Member     Rating: Unrated       05/04/2013   I too love this recipe but I would reduce the pasta by at least a third. The ratio of greens to pasta to sausage is much better.. Definitely go with red pepper flakes and twice the parm!  
  
  Martha Stewart Member     Rating: 4 stars       01/13/2013   sorry, I meant to say - double the parmesan!!!  
  
  Martha Stewart Member     Rating: 4 stars       01/13/2013   My whole family loves this recipe! Do not skip the raisins! To simplify, I throw in one of those 5 oz. boxes of salad greens - baby spinach, or sometimes I can find a kale/chard mix - instead of the chard as listed.  
  
  Martha Stewart Member     Rating: 3 stars       12/11/2011   I wanted to LOVE this recipe as is.The guts of this recipe are great, however the flavor profile seemed a bit bland so I add a few things that made it 5 stars. First, I opted for turkey sausage. I also added red pepper flakes, a splash of dry red wine, a bit of grated mozzarella and topped the dish with a dollop of goat cheese and omitted the raisins. I didn't have Swiss chard so I used baby spinach instead. For my husband and I, the goat cheese made this!  
  
  Martha Stewart Member     Rating: Unrated       12/08/2011   I have often made a dish quite like this with kale and linguini. I think I like aspects of both and will combine them. I like the gemelli better, but the kale from the other dish. Next time I would use hot Italian, not mild. I used chicken broth instead of the pasta water, and added hot pepper flakes with the chard and garlic. The raisins gave it interest, and the pine nuts a nice contrast in texture. Some cream wouldn't be out of place. And I was more generous with the parmesan. Very nice.  
  
  Martha Stewart Member     Rating: Unrated       12/08/2011   We are eating this right now! Sooo goood! I omitted the raisins. Added a bit of cream and some oregano. The girls are wolfing it down! Thanks!  
  
  Martha Stewart Member     Rating: Unrated       09/05/2011   My family, kids 9 and 12, loves this dish.  
  

  Martha Stewart Member

  Rating: Unrated 05/04/2013

I too love this recipe but I would reduce the pasta by at least a third. The ratio of greens to pasta to sausage is much better.. Definitely go with red pepper flakes and twice the parm!

Rating: Unrated

Rating: 4 stars 01/13/2013

sorry, I meant to say - double the parmesan!!!

Rating: 4 stars

My whole family loves this recipe! Do not skip the raisins! To simplify, I throw in one of those 5 oz. boxes of salad greens - baby spinach, or sometimes I can find a kale/chard mix - instead of the chard as listed.

Rating: 3 stars 12/11/2011

I wanted to LOVE this recipe as is.The guts of this recipe are great, however the flavor profile seemed a bit bland so I add a few things that made it 5 stars. First, I opted for turkey sausage. I also added red pepper flakes, a splash of dry red wine, a bit of grated mozzarella and topped the dish with a dollop of goat cheese and omitted the raisins. I didn’t have Swiss chard so I used baby spinach instead. For my husband and I, the goat cheese made this!

Rating: 3 stars

Rating: Unrated 12/08/2011

I have often made a dish quite like this with kale and linguini. I think I like aspects of both and will combine them. I like the gemelli better, but the kale from the other dish. Next time I would use hot Italian, not mild. I used chicken broth instead of the pasta water, and added hot pepper flakes with the chard and garlic. The raisins gave it interest, and the pine nuts a nice contrast in texture. Some cream wouldn’t be out of place. And I was more generous with the parmesan. Very nice.

We are eating this right now! Sooo goood! I omitted the raisins. Added a bit of cream and some oregano. The girls are wolfing it down! Thanks!

Rating: Unrated 09/05/2011

My family, kids 9 and 12, loves this dish.

All Reviews for Gemelli With Sausage, Swiss Chard, and Pine Nuts

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gemelli With Sausage, Swiss Chard, and Pine Nuts

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest