Back to Orecchiette with Sausage, Chard, and Parsnips All Reviews for Orecchiette with Sausage, Chard, and Parsnips - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 in-season-sausage-chard-parsnips-002b-med108875

Ingredients Ingredient Checklist Salt and pepper 3/4 pound orecchiette 1 tablespoon olive oil 3/4 pound sweet Italian sausage, casings removed 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large) 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced 1/2 cup grated Parmesan (2 ounces), plus more for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 4 in-season-sausage-chard-parsnips-002b-med108875

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

in-season-sausage-chard-parsnips-002b-med108875

in-season-sausage-chard-parsnips-002b-med108875

Ingredients

Ingredients

  • Salt and pepper 3/4 pound orecchiette 1 tablespoon olive oil 3/4 pound sweet Italian sausage, casings removed 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large) 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced 1/2 cup grated Parmesan (2 ounces), plus more for serving

Directions

In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.

In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

Reviews (6)

 Add Rating & Review     67 Ratings   5 star values:        15    4 star values:        26    3 star values:        18    2 star values:        8    1 star values:        0

Reviews (6)

Add Rating & Review     67 Ratings   5 star values:        15    4 star values:        26    3 star values:        18    2 star values:        8    1 star values:        0

Add Rating & Review

67 Ratings 5 star values: 15 4 star values: 26 3 star values: 18 2 star values: 8 1 star values: 0

67 Ratings 5 star values: 15 4 star values: 26 3 star values: 18 2 star values: 8 1 star values: 0

67 Ratings 5 star values: 15 4 star values: 26 3 star values: 18 2 star values: 8 1 star values: 0

  • 5 star values: 15 4 star values: 26 3 star values: 18 2 star values: 8 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       08/19/2018   I added five cloves of minced garlic about halfway through the parsnips cooking! I have never had parsnips! I can't believe how delicious they were.  

Martha Stewart Member     Rating: 3 stars       11/08/2017   It’s ok, I don’t think I’ll make it again. I added I small cal of tomato sauce to the sausage which created a tastier sauce  

Martha Stewart Member     Rating: Unrated       11/19/2013   Excellent. Totally delicious and totally healthy. Remember to use organic...everything, if possible.  

Martha Stewart Member     Rating: Unrated       10/19/2012   This recipe is delicious. My husband and I don't care for parsnips so I just left them out and increased the swiss chard. Don't decrease the pasta this is delicous as a left over the next day if it is too much. Thanks Sarah great recipe.  

Martha Stewart Member     Rating: Unrated       10/13/2012   Fabulous recipe...with a crop of swiss chard that won't stop producing, I'm always looking for new recipes to utilize it. I would cut back on the pasta next time...twelve oz. is a lot. Eight to ten oz. would be fine (less calories too).  

Martha Stewart Member     Rating: 5 stars       10/02/2012   I just had this at a friend's house. She used whole grain/whole wheat pasta and substituted chicken sausage. This dish was delicious! I will be making it this weekend! We must have 2 or 3 helpings! it was enough to feed 10.

    Martha Stewart Member

    Rating: 5 stars 08/19/2018

I added five cloves of minced garlic about halfway through the parsnips cooking! I have never had parsnips! I can’t believe how delicious they were.

Rating: 5 stars

Rating: 3 stars 11/08/2017

It’s ok, I don’t think I’ll make it again. I added I small cal of tomato sauce to the sausage which created a tastier sauce

Rating: 3 stars

Rating: Unrated 11/19/2013

Excellent. Totally delicious and totally healthy. Remember to use organic…everything, if possible.

Rating: Unrated

Rating: Unrated 10/19/2012

This recipe is delicious. My husband and I don’t care for parsnips so I just left them out and increased the swiss chard. Don’t decrease the pasta this is delicous as a left over the next day if it is too much. Thanks Sarah great recipe.

Rating: Unrated 10/13/2012

Fabulous recipe…with a crop of swiss chard that won’t stop producing, I’m always looking for new recipes to utilize it. I would cut back on the pasta next time…twelve oz. is a lot. Eight to ten oz. would be fine (less calories too).

Rating: 5 stars 10/02/2012

I just had this at a friend’s house. She used whole grain/whole wheat pasta and substituted chicken sausage. This dish was delicious! I will be making it this weekend! We must have 2 or 3 helpings! it was enough to feed 10.

All Reviews for Orecchiette with Sausage, Chard, and Parsnips

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Orecchiette with Sausage, Chard, and Parsnips

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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