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.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
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 mixing bowl. Cover and refrigerate until plating.
On a separate cutting board, remove Italian sausage from casing.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 7-9 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, cook sausage.
Cook the Sausage
Heat a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil and Italian sausage to hot pan. Break into small pieces with a spoon until no pink remains, 4-6 minutes.
Make the Sauce
Add garlic, red pepper flakes (to taste), and tomato paste to pan. Stir 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 in pasta, Swiss chard, and Parmesan (reserve a pinch for garnish) to pan with sauce. Remove from burner and season to taste with salt and pepper.
Plate dish as pictured on front of card, garnishing with ricotta mixture and remaining Parmesan. Bon appétit!
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