Day 84: Pasta with Kielbasa and Swiss Chard

I was perusing ChopTalk, Gourmet's magazine group blog (read it here), and came across this recipe for "Pasta with Kielbasa and Swiss Chard" in a post by Leslie Porcelli, identified as "Editor." The recipe is clickable here from Epicurious, which has reader reviews and lets you print in a few different size formats.

This pasta dish sounds good to me. So who's going to make it and report back?


Pasta with Kielbasa and Swiss Chard
Serves 4

3/4 lb Swiss chard (preferably red; from 1 bunch)
1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 lb penne *
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

[* from Ms. Porcelli's post, which was about pasta dishes that lend themselves to a whole-wheat substitution: "For some reason, whole wheat penne is never able to shake its I'M HEALTHY FOR YOU! flavor. For this recipe, stick with fusili, or the charming chiocciole (snails) carried in health food stores."]

Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.