Orecchiette with Sausage, Chard, and Parsnips

29 Sep

Fall has officially arrived! The season of colorful trees, crunchy leaves, cooler temperatures, and warmer clothes. Let’s not forget, the savory flavors of fall foods and drinks.

If you’re looking for some tasty inspiration, we have a few yummy recipes to kick-start your fall feasting:

Shaved Carrot and Butternut Squash Salad with Sunflower Seeds
Savory Roasted Pumpkin Soup
Yummy Pumpkin Pie Smoothie

Orecchiette with Sausage, Chard, and Parsnips

Pasta with Chard


Kosher salt
Fresh ground black pepper
¾ pound orecchiette pasta
1 tablespoon olive oil
¾ pound sweet Italian sausage
1 pound peeled parsnips
1 bunch Swiss chard (remove stems and ribs), thinly sliced
½ cup grated Parmesan cheese

Bring a large pot of water to a boil. Sprinkle salt into water. Follow package directions for cooking orecchiette pasta. When the pasta is done cooking, set aside 1 cup of the pasta water, and then drain the pasta and return it to the pot.

Heat your oil in a large skillet pan on medium-high heat. Add sausage to skillet and cook until browned – break up the meat with a spoon or spatula. When sausage has finished cooking, add it to the pasta.

Place your parsnips to the skillet and cook until they are soft and light brown. Add your chard and cook until it is slightly wilted. Add parsnips and chard to the pasta. Mix pasta, sausage, parsnips and chard together. Add Parmesan cheese and a little pasta water to create a sauce for your pasta.

Season your pasta mixture with kosher salt and fresh ground pepper, to taste.

Serve immediately. You can sprinkle additional Parmesan cheese over pasta mixture before serving.

This recipe makes about 4 servings.

Large White Ribbed Swiss Chard

Purchase Large White Ribbed Swiss Chard Seeds
3 g Seed Packet

1 lb Bulk Quantity

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