Penne with sausage, pancetta and Swiss chard

1. 1

   Trim the ends of the Swiss chard and cut the green leaves off the white stems.

2. 2

   Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.

3. 3

   Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.

4. 4

   Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutes, or until soft.

5. 5

   Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.

6. 6

   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.

7. 7

   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.

8. 8

   Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.

9. 9

   Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.