Pasta with Kielbasa and Swiss Chard

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant kielbasa and Swiss chard pasta is a fantastic choice for those seeking a high-protein dinner that doesn't skimp on depth. The smoky, savoury notes of the Polish sausage pair beautifully with the earthiness of the red chard, while a hint of dried chilli flakes adds a gentle, warming heat. It is a colourful, texturesome meal that makes the most of seasonal leafy greens and cupboard staples like penne.

Ideal for a busy weeknight, this wholesome dish is both comforting and nutritious. Using the pasta cooking water together with finely grated Parmigiano-Reggiano creates a light, silky sauce that coats every tube of penne perfectly. Serve it in warmed bowls with an extra dusting of cheese for a satisfying homemade meal that the whole family will enjoy.

Ingredients for Pasta with Kielbasa and Swiss Chard

350g Swiss chard (preferably red
da 1 mazzo)
230g kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 cucchiai di olio d'oliva
1/2 cucchiaini di sale
2 spicchi d'aglio, tritati finemente
120ml di acqua
1/4 cucchiaini di fiocchi di peperoncino rosso piccante essiccato
350g penne
450g finely grated Parmigiano-Reggiano (120ml ) plus additional for serving

How to make Pasta with Kielbasa and Swiss Chard

Cut out centre ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 120ml pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.