Penne With Spicy Sausage And Chard - cooking recipe

Ingredients

1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
3 tablespoons extra virgin olive oil
3/4 lb hot Italian sausage, removed from the casing
2 garlic cloves, minced
1 lb swiss chard, ribs discarded, leafy greens cut into 1-inch strips
3/4 lb penne or 3/4 lb fusilli
1/2 lb ricotta salata or 1/2 lb mild feta, crumbled
1 tablespoon minced oregano
1 tablespoon coarsely chopped flat leaf parsley
salt & freshly ground black pepper

Preparation

In a medium saucepan, boil the chicken stock over high heat until reduced to 3/4 cup, about 6 minutes.
In a large skillet, heat 1 tablespoon of the olive oil.
Add the sausage, breaking it up with a spoon, and saute over moderately high heat until cooked through and beginning to brown, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute.
Transfer the sausage to a platter and pour off all but 1 tablespoon of the fat. Add the chard, cover and cook, stirring, until tender, about 7 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
Drain the pasta and return it to the pot. Stir in the sausage, chard, ricotta salata, chicken stock, oregano and parsley and season with salt and pepper; toss well.
Drizzle with the remaining 2 tablespoons of olive oil and serve.