California Central Coast Recipes

Rotini with Swiss Chard and Fresh Sausage

Our recipe for Rotini with Swiss Chard and Sausage might sound ho-hum but it packs big flavor on a budget. Using just a little freshly made bulk Italian sausage that your butcher makes, sauteed with olive oil and garlic, with the addition of a few raisins, wine and low-cost Swiss chard and pasta, turns this into a flavorful dish that also satisfies. 2018, Rotini with Swiss Chard and Fresh Sausage
Preparation time: 30 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


1-1/2 pound Swiss Chard , washed, drained, stems removed and leaves cut into strips horizontally
2 Tablespoons Extra virgin olive oil
1 pound bulk Italian sausage
5 cloves Garlic , peeled and chopped
3/4 to 1 cup raisins , soaked in hot water for a few minutes to hydrate
1 cup White wine
Salt and pepper to taste
12 ounces Rotini pasta

Parmesan Cheese , grated for the top plus additional for the table

Preparation Directions.

1 In a large stockpot over medium-high heat add in olive oil and heat. Add in bulk Italian sausage, breaking into little pieces with a fork and lightly brown to give off fat and juices ( 5-10 minutes.) When the sausage is lightly browned, if there's a lot of fat, drain off excess and discard fat, leaving just a bit for cooking and flavor.

2 Add in the garlic to the stockpot and mix thoroughly throughout the sausage. When garlic is fragrant, add in white wine and deglaze reducing wine by half.

3 Add in Swiss chard and salt and pepper and stir well to distribute evenly throughout the sausage mixture. Cover pot and let cook for 3-5 minutes until chard leaves are wilted and tender.

4 Remove the raisins from the soaking water and drain well. Add the raisins to the sausage-chard mixture and toss well.

5 In the meantime, in a separate pasta pot, bring water to boiling over high heat. Add in a tablespoon or so of salt, give a stir then add in pasta. Cook stir occasionally until al dente, or as directed on the pasta package.

6 When pasta is al dente, drain pasta but keep some water clinging to the pasta and add to the Swiss chard-Sausage mixture. Toss well. If using Parmesan cheese, add some to the pasta mixture and toss again. Correct seasonings.

7 Serve on dinner plates with additional Parmesan cheese available for the table.

Wine and Food Pairing and Serving Suggestions.

Serve with a young red wine such as a Sangiovese or Chianti.

A tip from Sue!

A good cook should control the salt and spices!

Do not use salted butter, garlic powder, or heavily salted canned foods. Instead, if you need butter, use unsalted butter and then add in the salt separately so that YOU control the amount of salt you need. The same goes for spices. Using commercially salted and seasoned products will homogenize the taste of your recipes. When you eat something, you should be able to taste all the individual.flavors of a dish.