A Word From The Cook

“Fragrant Fennel and Swiss Chard with Sausage over your favorite pasta…Deliziosa!”


Prep Time:

30 Minutes


Serves 4-6 people


  • 1 Pound pasta (spaghetti or linguini)
  • 1 Pound Italian Sausage
  • 1/2 Cup chopped onion
  • 1/2 Cup sliced fresh fennel
  • 2 Large garlic cloves
  • 1 Can diced tomatoes
  • 3 Fresh roma or plum tomatoes chopped
  • 1 Bunch swiss chard, stems discarded and leaves chopped
  • 1/2 Cup whipping cream
  • 1/4 Cup sliced basil leaves
  • 1/4 Cup pine nuts
  • 1/4 Cup freshly grated Parmigiano Reggiano
  1. Step 1 – Brown Sausage, Fennel, and Onion
    1. Crumble and brown sausage in a large sauté pan over medium to medium high heat.
    2. Add chopped onions, garlic, and fennel and continue to cook until softened and sausage is cooked through.
    3. Stir frequently and continue to break sausage apart as you cook.
  2. Step 2 – Boil Pasta While you Finish the Sauté
    1. Boil pasta in salted water until al Dente – according to package instructions.
    2. While pasta cooks, add tomatoes and then swiss chard to sausage sauté, and continue to cook  until greens begin to wilt.
    3. Add cream, and 1/4 cup pasta water to sauté. Continue to cook for 4-5 minutes more.
    4. Step 3 – Drain Pasta and Serve
    5. Drain pasta and toss with olive oil to prevent sticking.
    6. Place pasta in the middle of serving plates.
    7. Spoon Fennel, Kale, & Sausage sauté over pasta.
    8. Top with chopped basil, pine nuts, and freshly shaved Parmigiano-Reggiano.
    9. Enjoy!