Rigatoni With Swiss Chard And Sausage

• kosher salt
• 12 ounces rigatoni
• 2 tablespoons EVOO
• 12 ounces sausage casings sweet Italian, removed, crumbled
• 4 tablespoons unsalted butter
• 6 cloves garlic chopped
• 1 bunch swiss chard stems removed, leaves chopped
• 1 tablespoon all purpose flour
• 1 3/4 cups milk not skim
• 1/2 cup grated Parmesan cheese
• 2 lemons
• freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
2. Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
3. Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
4. Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

kosher salt, rigatoni, evoo, sausage casings sweet italian, unsalted butter, garlic, swiss chard, flour, milk, parmesan cheese, lemons, freshly ground pepper

Taken from www.yummly.com/recipe/Rigatoni-with-Swiss-Chard-and-Sausage-1109027 (may not work)