Ingredients

• 800g/1lb 12oz Swiss chard
• 2 tbsp olive oil
• 1 small onion
• finely chopped
• 1 garlic clove
• finely sliced
• 75g/3oz sliced pancetta
• cut into matchsticks
• 150g/5oz Tuscan sausages
• skin removed
• finely chopped
• 50ml/2floz double cream
• pinch dried chilli flakes
• 400g/14oz penne rigate
• sea salt and freshly ground black pepper
• freshly grated parmesan
• to serve

Directions

• Trim the ends of the Swiss chard and cut the green leaves off the white stems.
• Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes
• or until soft. Drain and set aside.
• Blanch the green leaves in boiling salted water for 4-5 minutes
• then drain and chop roughly.
• Heat the olive oil in a large
• heavy-based saucepan
• add the onion and garlic and cook gently for 5-6 minutesm
• or until soft.
• Add the pancetta and sausage meat and cook over a low heat for 20 minutes
• then drain off the excess fat.
• Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves
• then cook for 4-5 minutes. Season to taste
• with salt and freshly ground black pepper.
• Cook the penne in a large pan of boiling water
• according to packet instructions
• until al dente. Drain
• reserving a few spoonfuls of the cooking water.
• Add the pasta to the sauce
• mix well and add a little of the reserved water if necessary to loosen the sauce.
• Cook gently for 2 minutes
• then serve with freshly ground black pepper and grated parmesan.