Sausage, Chard & Pasta Bake

Now is the time when casserole dishes get served wholeheartedly with comfort and care. Immersed with warmth and heaped on a plate or in a bowl, undoubtedly melts away the bitter coldness that is trying to settle in. Their wintery disposition plays a big part at our table over the following months. This is a winter warmer full of familiarity and flavour and if you can not find any Swiss chard it may be replace with spinach.  

Sausage, Chard & Pasta Bake

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16 ounces (500g) rigatoni pasta

3 tablespoons olive oil

5 cloves garlic, minced

1 medium onion, chopped

2 cups Swiss chard

1 sausage ring, sliced

1/2 teaspoon red pepper flakes

1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon black pepper

1 can tomato paste

1/2 cup Parmesan cheese, shredded 

Preheat oven to 450ºF (230ºC). 

Cook the pasta according to package directions, tender but not overcooked. Drain the pasta, return it to the pot, and toss with 1 tablespoon olive oil. This will help prevent the pasta from sticking together. 

In a sauté pan or fry pan, heat the remaining 2 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion, cook for about 10 minutes or until the onions are translucent. Next add the Swiss chard and cook for 2 to 3 minutes, just to wilt the chard. Add the slices of sausage and season with the red pepper flakes, basil, salt and pepper. Cook for 5 to 7 minutes to slightly brown the sausage. Add the can of tomato paste and stir to combine and heat through. 

Add the sausage mixture to the pasta and toss everything to combine. Spoon the pasta into a 9 x 13 inch baking dish and place in the preheated oven. Bake uncovered for 10 minutes, then remove the dish from the oven and sprinkle it with shredded Parmesan cheese.