Old pasta recipes not doing the trick? Want something new to liven up that old spaghetti, tomato, and meat ménage à trois? This easy-peasy weekday meal will pep up your pasta patterns. Slightly spicy sausage melds with a sauce of herbs and spicy pepper flakes (and tomatoes; we don't want to take away everything traditional). Swiss chard's in the mix, as well as a topping of herbaceous ricotta, which adds a cheesy creaminess both familiar and excitingly new.
Stem and mince oregano.
Core tomatoes and cut into ¼" dice.
Stem Swiss chard and finely chop leaves.
Combine ricotta, half the oregano (reserve remaining for tomato sauce), and a pinch of salt and pepper in a small mixing bowl.
Cover and refrigerate until plating.
On a separate cutting board, remove Italian sausage from casing.
Cook the Pasta
Add pasta to boiling water. Cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While pasta cooks, sear sausage.
Sear the Sausage
Heat a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and Italian sausage to hot pan. Cook, breaking into small pieces, until no pink remains, 4-6 minutes.
Make the Sauce
Add garlic, red pepper flakes (to taste), and tomato paste to pan with Italian sausage. Cook, stirring often, until fragrant, 1 minute.
Add tomatoes, remaining oregano, and pasta cooking water. Bring to a simmer, reduce heat to medium, and cook until slightly thickened, 3-5 minutes.
Toss the Pasta
Stir pasta, Swiss chard, and Parmesan (reserve a pinch for garnish) into pan with sauce. Season to taste with salt and pepper.
Plate dish as pictured on front of card and garnish with ricotta mixture and remaining Parmesan. Bon appétit!