Sausage & Swiss Chard Fettuccine

Pasta. My specialty. This is one of the easier pasta dishes I’ve made.

We were given a bunch of different vegetables from our Aunt Kay. She gets these awesome weekly veggie boxes from the farmers market and shared her swiss chard with us.

I normally don’t buy swiss chard at the store and I am not sure why. I love all leafy greens, even all the bitter ones. This time I decided to cook it in a simple pasta.

It’s  a great way to use greens from the garden…what can I say, I like to change it up.

Swiss chard wilted pretty quickly so you can use A LOT. If you aren’t a fan of swiss chard this can easily be substituted out for spinach or kale.

***Swiss chard is a lot like collard greens, you need to remove the stem if you are looking to sauté them quickly.***

This stuff right here. You people must know this about me…my grandpa had an Italian meat market. I am a sausage snob. No sausage will ever be good enough. But this is pretty good.

Squeeze the meat out the casing and brown it in a skillet in a little olive oil.

When the sausage is browned, add onion, garlic, salt and pepper.

When the veggies start to get tender, add 1/2 cup white wine. and cook for about 10 minutes.

YUM. Add a little more salt and pepper.

Toss in a bunch of swiss chard. Place the lid on the pot and let cook for 8-10 minutes, stirring occasionally.

In a separate pot, cook 12 oz fettuccine (or any other pasta of your liking). I bought this garlic and basil pasta at Tuesday Morning. It was great!

Toss the pasta with the sausage mixture and top with lots of romano cheese.



Sausage & Swiss Chard Fettuccine

1 package Johnsonville sweet Italian sausage, casing removed

1-2 tbsp. olive oil

1 small onion, chopped

3 cloves garlic, minced

1/2 cup dry white wine

1 bunch swiss chard, stems removed and roughly chopped

12 oz fettucine, cooked according to package

salt and pepper to taste

romano cheese for garnish


In a large skillet over medium high heat, brown the sausage in a little olive oil. Add the onion and garlic and season with salt and pepper.

When the veggies start to soften add the white wine to the pot. Cook for about 10 minutes or until sauce slightly reduces.

Add the swiss chard and place the lid on the pot. Cook for an additional 8-10 minutes or until the greens are of desired tenderness. Season to taste.

Toss the sauce with the cooked fettuccine and top with lots of romano cheese.


Leave a Reply

Your email address will not be published. Required fields are marked *