This recipe, by Donna Pochoday-Stelmach, won Honorable Mention in The 2019 Old Farmer’s Almanac Recipe Contest. This sweet and savory pasta dish needs a spot on your dinner table–tonight!
Soak raisins in lukewarm water.
In a skillet over medium heat, warm oil. Add garlic and cook, stirring, until just golden, about 1 minute. Add sausage and rosemary. Increase heat to medium high and cook for 3 minutes, breaking up sausage as it cooks. Reduce heat to low, add apples, stir for 1 minute, then add wine. Cook until wine reduces by half, another 4 to 5 minutes. Season with salt and pepper and remove rosemary stems.
Bring a pot of salted water to a boil. Add Swiss chard and return to a boil. Add pasta and cook according to package instructions for al dente. Drain, reserving ½ cup of pasta cooking water.
Add pasta and Swiss chard to skillet. Toss gently, adding reserved pasta cooking water if needed.
Transfer to a serving bowl. Drain raisins and add to pasta along with pine nuts. Toss to combine. Sprinkle Parmesan over pasta. Serve immediately.