Ingredients 2 Tb. olive oil 1 pound turkey or chicken sausage, casings removed, roughly chopped 1 cup dry white wine 1/2 cup chicken broth 1/2 cup heavy cream 1/4 cup parmesan cheese, grated 1/4 tsp. red pepper flakes Fresh pepper 1 small bunch Swiss chard, rinsed well, roughly chopped 1/2 pound pasta, a short shape Grated pecorino cheese Procedure 1. Heat a tablespoon of oil in a large skillet until hot, add the sausage and cook until browned, about 5 minutes. Remove with a slotted spoon to a paper towel lined plate. Pour off most of the fat and add the wine to the skillet, deglaze the pan and reduce to about one third. Add the broth, cream, cheese, red pepper flakes and fresh pepper. Cook until the sauce coats the back of a spoon about 5 minutes. Season with salt and add the sausage back to the pan. Transfer the sauce to a large serving bowl and cover with foil. 2. Heat the same skillet and add a tablespoon of olive oil. Add the greens and sauté until wilted, about 5 minutes. Season with salt and pepper and add to the bowl with the sauce. 3. Meanwhile cook the pasta in salted boiling water until al dente, drain. Add to the bowl and toss well. Serve hot with the grated pecorino.
Originally published in the Santa Monica Daily Press print edition on August 14, 2008. Read the original PDF.