The best
pasta dishes are the simplest pasta dishes. The sauce here is rich, silky, and
buttery—and the key to that silkiness? The salted water that the pasta was cooked
in. Add a little over a cup to the cooked ingredients and toss, toss, and toss
again until it all comes together with a glossy, flavor-loaded coating on the
noodles. A touch of butter adds just the right finish.
Note: I
used papparadelle pasta noodles for this dish, but fettuccine or even large rigatoni
would work well too.
Serves 4
Ingredients
- 1/3 cup
olive oil
- 3/4 lb sweet
Italian sausage links, casings removed
- 1 15.5-oz
can cannellini or great northern beans, rinsed and drained
- 1/4 cup dry
white wine
- 6 oz pappardelle
(or other wide or large pasta)
- 7-8 cups
coarsely chopped chard leaves (from one bunch, thick stems removed)
- sea salt
- freshly
ground black pepper
- 1/2 cup
finely grated Parmigiano-Reggiano, plus more for serving
- 1 tbsp
unsalted butter
|
Chopped Chard |
Preparation
- Heat a
large Dutch oven or other heavy pot over medium heat and add the olive oil. Add
the sausage and cook, breaking up into small pieces, until browned and cooked
through, 8-10 minutes. Transfer with a slotted spoon to a bowl.
- Add the beans
to the pot and cook until browned in spots, 4-5 minutes. Transfer to the bowl
with the sausage.
- Add the
wine and simmer until some of the liquid is absorbed, about 2 minutes.
|
Sausage Beginning to Cook |
|
Browned Sausage |
|
Beans Beginning to Cook |
- Meanwhile,
cook the pasta in boiling, salted water until not yet al dente, about 3 minutes
less than package directions. Drain, reserving 1-1/2 cups pasta water.
- Add the pasta
to the pot with the wine. Add the chard and 1 cup pasta water and season with
salt and pepper. Cook, tossing often, until the chard is wilted, the pasta is
al dente, and the sauce begins to thicken, 3-4 minutes.
- Gradually
add 1/2 cup cheese, tossing until melted with no clumps and adding more pasta
water to thin, as needed. Add the butter and toss to combine.
- Return the
sausage and beans to the pot and stir to combine.
|
Cooked Noodles |
|
Chard Beginning to Wilt |
|
Cheese and Butter Blended In |
Divide the pasta among 4 shallow bowls. Pass more Parmigiano-Reggiano at the table to grate on top.
|
Sausage Pasta with White Beans and Chard |
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