This recipe has become one of Avery’s favorites. He’s even made it himself once! (And learned that when mom says “4 garlic cloves” she means chop them up, not whole 😉).
The sauce uses a classic Italian technique to make for silky and perfectly cooked noodles–using the pasta water to finish the cooking within the sauté pan with the other ingredients. It is practically fool proof.
We use vegan sausage and ricotta for this, which is a nice way to get some plant protein along with the carbs.
Any leafy green works, but rainbow Swiss chard is our favorite because it cooks fast but doesn’t completely fall apart like spinach. You throw it in the pasta pot for the last 2 minutes, which is another cheat making this recipe a weeknight favorite.
There are many variations on this recipe–changeout the protein or green, skip the ricotta or substitute parmesan, use any combination tomatoes–but the base sauce technique is definitely a winner for any experience level. So long as you remember to chop the garlic.
- 4 cloves garlic chopped
- 4 tbsp olive oil, divided
- 1 pint or more small tomatoes–we love brown Kumato, red grape and yellow Sunburst, cut in half
- 1 lb vegan Italian or Chipotle flavored sausage, sliced
- 1 bunch Swiss chard, leaves roughly chopped, stems discarded
- 1 lb pasta, tube shape preferably
- 1/2 cup or more ricotta (we like Kite Hill brand)
- 2 tbsp pine nuts
Roast the tomatoes for about 20 minutes at 300 degrees until juices start running and they begin to caramelize.
In the meantime, start pasta water.
Sauté sausage on both sides in 2 tbsp olive oil until brown. Remove from pan.
Put pasta in water and cook for 2 minutes less than instructions.
While pasta cooks, remove tomatoes from oven. Sauté garlic in remaining oil for 1 minute before adding tomatoes. Scoop 1 cup of pasta water into tomato sauce. Let simmer on low.
Add Swiss chard to pasta with 2 minutes remaining. Drain pasta and add to tomato sauce. The noodles will be al dente, and continue cooking for 2 minutes until tomato sauce finishes cooking noodles. You can always add more pasta water to the mixture. (Don’t dump it out until you finish the sauce just to be safe).
Add sausage back in. Top with ricotta and pine nuts.