Orrechiette With Sausage And Chard

• 1 lb. sweet italian sausage (either pork or turkey)
• 1 bunch Swiss (Green) Chard
• 3 cloves garlic, peeled
• 4 pepperocini fra diavola (small italian red chile peppers or use dried chile japones or de arbol, crushed)
• 2 cups veal stock
• 9-10 ounces dried orrechiette
• 3 tablespoons breadcrumbs
• salt
• pepper
• olive oil

1. Remove sausage from casing, crumble into small pieces and brown in small amount of olive oil. Remove from pan and set aside.
2. Chop chard into thin ribbons (keep the rib), rinse well and drain. Heat large saute pan, add 3 tablespoons olive oil, garlic cloves and chile pepers, saute for 2 minutes, then add chard and a little salt to help it wilt. Saute for 5 minutes over medium high to high heat until wilted and add veal stock, reduce heat to medium.
3. Boil orrechiette in well salted water. When pasta has only abou five minutes left, add the sausage to the simmering chard/stock mixture.
4. When pasta is still slightly undercooked (about 1-2 minutes from done), remove it from the water and add to the sauce mixture. Add about 1/4 cup of pasta water, turn up heat and finish cooking pasta in sauce. Taste for salt at this point and season appropriately with salt and pepper.
5. Place in bowls, sprinkle about 1-2 teaspoons of breadcrumbs over pasta, and finish with freshly grated parmasean reggiano.

sweet italian sausage, swiss, garlic, pepperocini, veal stock, orrechiette, breadcrumbs, salt, pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/orrechiette-with-sausage-and-chard-1248098 (may not work)