Pasta with Sausage, Swiss Chard, and Pine Nuts

• 3/4 cup raisins
• Coarse salt and freshly ground pepper
• 1 pound gemelli or other short pasta shape
• 1 tablespoon olive oil
• 12 ounces sweet Italian sausage, casings removed
• 1 pound Swiss chard, tough stems removed, leaves cut into thin strips
• 2 garlic cloves, minced
• 1/3 cup pine nuts, toasted (see page 365)
• 1/4 cup finely grated parmesan cheese, plus more for serving

1. Bring a pot of water to a boil.
2. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
3. While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions.
4. Reserve 1 cup pasta water; drain pasta, and return to pot.
5. In a large skillet, heat oil over medium-high.
6. Cook sausage, breaking it up with a fork, until browned, about 5 minutes.
7. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
8. Add sausage mixture to pot along with raisins, pine nuts, parmesan, and 1/2 cup reserved pasta water; toss with pasta to combine.
9. Add enough additional pasta water to create a thin sauce to coat pasta.
10. To serve, divide among shallow bowls, and sprinkle with more cheese.
11. Pine nuts can be used in both savory and sweet dishes.
12. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.

raisins, salt, gemelli, olive oil, sweet italian sausage, swiss chard, garlic, pine nuts, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-sausage-swiss-chard-and-pine-nuts-387932 (may not work)