Raisin, Pine Nut, Swiss Chard, Apple, and Sausage Pasta


6 tablespoons raisins
3/4 cup lukewarm water
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 pound sweet Italian sausage, casings removed
4 sprigs rosemary
2 red apples, peeled, cored, and diced
1 cup dry white wine or chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound Swiss chard, stalks removed, julienned
1 pound spaghetti or other thin ribbon pasta
1/2 cup pine nuts
3/4 cup grated Parmesan cheese


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.


Makes 4 to 6 servings.

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