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Coarse salt and black pepper
16 ounces pappardelle pasta
2 tablespoons olive oil
3-4 links of chicken sausage, removed from casing
1 bunch Swiss chard (about 1 pound) cleaned, stems and leaves separated and chopped
1 (9-ounce) box frozen artichoke hearts, thawed
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, sliced
4 tablespoon tomato paste
3/4 cup grated Parmesan (about 2 ounces), plus more for serving
1/4 teaspoon red pepper flakes
1) Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 minutes.
2) Add remaining oil, chard stems, artichoke hearts, 2 tbsp of tomato paste and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add sun dried tomatoes and chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat. (I had to cover my pan for the chard stems to cook through.)
3) Add pasta to boiling water; cook until al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
4)Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.