Orecchiette with Swiss Chard and Italian Sausage

Orecchiette with swiss chard and sausage.

Orecchiette with sausage and greens is one of southern Italy’s great cold-weather pasta dishes:

Savory Italian sausage, tender leafy greens, garlic, olive oil, and ear-shaped pasta finished with crisp toasted breadcrumbs.

Traditionally made in Puglia with broccoli rabe (orecchiette con cime di rapa e salsiccia), the dish balances rich, spicy, bitter, and salty flavors in a way that feels rustic and deeply satisfying.

This version uses Swiss chard instead of broccoli rabe, making it slightly sweeter and easier to pull together with common grocery store ingredients. Rainbow chard is especially fun, though kale, mustard greens, spinach, collards, or whatever sturdy greens happen to be in season (or in your supermarket) can all work beautifully here.

Orecchiette, whose name translates roughly to “little ears”, has been made in Puglia for centuries, traditionally shaped by hand by pressing small pieces of dough with the thumb. The pasta’s shallow cup shape is ideal for catching bits of sausage, greens, olive oil, and breadcrumbs in every bite.

The toasted breadcrumbs are more than garnish. In southern Italian cooking, breadcrumbs are often used in place of grated cheese for texture and richness, sometimes referred to as “poor man’s Parmesan.” Toasted in olive oil until golden, they add crunch and nutty flavor to the finished pasta.

The result is an easy Italian pasta recipe that feels hearty without being heavy: chewy pasta, rich sausage, soft greens, garlic, heat from red pepper flakes, and just enough acidity from white wine or lemon juice to brighten the entire dish. It comes together in under an hour and works equally well as a weeknight dinner or casual dinner-party pasta.

Orecchiette with Swiss Chard and Italian Sausage

Serves 4–6

Ingredients:

• 12 ounces of orecchiette pasta

• 1 bunch of rainbow chard (about 8-10 leaves), washed and chopped

• 1/2 pound Italian sausage (mild or spicy, based on your preference)

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (adjust to your spice preference)

• 1 cup dry white wine

• Salt and freshly ground black pepper to taste

• 2 tablespoons olive oil

• 1/2 cup fresh breadcrumbs

Instructions:

1. Start by bringing a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Drain and set aside.

2. While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

3. Add the minced garlic and red pepper flakes to the skillet with the sausage. Sauté for another 1-2 minutes until the garlic is fragrant, being careful not to let it brown too much.

4. Pour in the white wine, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes to reduce slightly. If you’d prefer to not use wine, use stock with a squeeze of lemon instead.

5. Add the chopped rainbow chard to the skillet. Stir to combine with the sausage and garlic mixture. Cook for about 5-7 minutes, or until the chard has wilted and become tender. Season with salt and black pepper to taste.

6. Return the cooked orecchiette pasta to the pot and combine it with the sausage and chard mixture. Toss everything together to ensure the pasta is well-coated with the flavors.

7. In a separate small skillet, heat a bit of olive oil over medium heat. Add the fresh breadcrumbs and toast them until golden brown, stirring frequently to prevent burning. This should take about 3-4 minutes.

8. To serve, divide the pasta among four plates. Sprinkle each serving with the toasted breadcrumbs for a delightful crunch. You can also garnish with grated Parmesan cheese if desired.