Sausage and Swiss Chard Rigatoni

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READY IN: 50mins
Recipe by annlouise

I have enjoyed Swiss Chard, but never saw it magically disappear into a recipe until I tried this one, from Canadian Living Nov 2009. I am putting my version here for safekeeping.

Ingredients Nutrition


  1. In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
  2. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
  3. Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
  4. Sprinkle with cheeses; cover with greased foil.
  5. Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.

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