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 remaining Parmesan. Bon appétit!