View source for Penne with Sausage, Pancetta and Swiss Chard

[[The Green_Book|&lArr; The Green Book]]


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==Ingredients==
:800g/1lb 12oz Swiss chard
:2 tbsp olive oil
:1 small onion, finely chopped
:1 garlic clove, finely sliced
:75g/3oz sliced pancetta, cut into matchsticks
:150g/5oz Tuscan sausages, skin removed, finely chopped
:50ml/2floz double cream
:pinch dried chilli flakes
:400g/14oz penne rigate
:sea salt and freshly ground black pepper
:freshly grated parmesan, to serve

==Method==
#Trim the ends of the Swiss chard and cut the green leaves off the white stems.
#Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.
#Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.
#Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.
#Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.
#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.
#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.
#Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.
#Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.

<small>''Theo Randall'' [https://www.bbc.co.uk/food/recipes/penne_with_sausage_26109 https://www.bbc.co.uk/food/recipes/penne_with_sausage_26109]</small>