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Recipe: Pasta with sausage, pancetta and chard

August 3, 2011

This recipe is adapted from one I found on the Good Food Channel website, only I’ve re-addressed the balance of lots more meat to lots less Chard, so that it would be more appreciated in my household.

100g Chard
1tbsp Olive Oil
A large Shallot, finely chopped
2 cloves of Garlic, sliced
75g-100g diced Pancetta
3 free-range pork Sausages, skinned and torn into small pieces
Pinch of dried Chilli flakes
50ml Double Cream
300g-350g short Pasta
handful of grated Cheddar Cheese

Serves 4

Method:

1. Cook the pasta according to the packet instructions.

2. Trim the stalks from the chard, reserving the leaves to one side.  Chop the stalks into matchstick length and cook in boiling water for 6 mins, until soft.  Drain and put to one side.

3. Rinse the leaves of the chard and drain.

4. Heat the oil in a large frying pan and gently fry the onion for about 3 mins, before adding the garlic for another 2 minutes.  Then add the pancetta and sausagemeat, and fry for about 10 minutes, before adding the chilli flakes.  Continue to fry for another 5-10 minutes, stiring occasionally, until the meat starts to brown.

5.  Spoon off any excess fat, before adding the cream and the chard stalks.  Stir until the cream is gently bubbling.  Add a couple of spoonfuls of the pasta cooking liquid if the sauce starts to disappear.  Add the chard leaves and season to taste (you shouldn’t need much, because the pancetta will already be salty).  Your sauce is ready once the chard leaves have wilted.

6. Drain off the pasta, adding more of the cooking liquid to the sauce if necessary, and then pour the pasta into the pan with the meat sauce.  Stir to coat the pasta, before dishing up and sprinkling with the cheese.

Leftovers are great eaten cold!

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