Recipes

Pasta “Arrabiata” with Carmelized Onion, Sausage and Swiss Chard

December 31, 2020  Online Recipe Guide Avatar

Ingredients
Everyone seems to love the melt in your mouth sweetness of caramelized onions, paired here with tomatoes, sausage and Swiss chard. I like to make a big pot of this in the winter with rigatoni, which reheats better than spaghetti or fettucini. The heat of the red chili’s is tempered by the addition of brown sugar so you can make it is sweet or as hot as you choose.

2 tablespoons good quality olive oil
1 3/4 – 2 pounds onions (about 4 ), peeled and sliced into moons
3/4 teaspoon oregano
3/4 teaspoon marjoram
1/2 – 2 teaspoons red chili flakes, to taste
salt and pepper to taste
2 – 28 oz cans diced or ground tomatoes
2 tablespoons brown sugar
1 pound sausage, pork, chicken or turkey-precooked is fine
1 bunch Swiss chard, leaves washed and rough chopped,
stems finely diced
1 pound package of rigatoni or spiral pasta, your choice
1 1/2 cups Parmesan cheese

Instructions
Heat the olive oil on medium high in a large, (4 quart) heavy bottomed saucepan. Add the onions and cook for about 10 to 12 minutes, stirring frequently. The onions should not be browned, adjust the heat if sticking occurs.

Add the oregano, marjoram and red chili flakes for about 3 more minutes. Add the stems of the Swiss chard. Stir in the tomatoes and brown sugar, bring to a boil and reduce the heat. Cook for at least 25 or up to 35 minutes, stirring occasionally.

Slice the sausage into thin rounds, about 1/4 inch in diameter. (If using the uncooked sausage, add during the last 10 minutes. If using the precooked, add along with the Swiss chard). Add the Swiss chard, stir it in completely and cover the pan, allowing it to wilt for another 5 minutes.

Remove the lid, stir and adjust the salt, pepper, brown sugar and red chili flakes, if desired. Remove from the heat.

While this is cooking, bring a large pot of salted water to the boil. Cook the pasta according to the manufacturers instructions. Toss the drained pasta with the sauce and the Parmesan cheese. Add salt if desired. Serve immediately.

Makes 6-8 hearty servings.

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