Tiny Skillet chose this week’s project – Whole Wheat Penne with Sausage, Chard, and Artichoke Hearts. This is something I never would have made on my own, so I enjoyed trying something new. It was easy to make. I’ve never used Swiss chard in pasta, so that was different. I am not a fan of sausage, so I ended up picking it out of mine mostly. I almost never use sun-dried tomatoes because I usually find them to be bitter, but they were good in this. I liked the artichoke hearts in it. This did not have much sauce at all, even after I added the pasta water to it. I thought it was pretty good,but probably not something I would make again. Although now I might try using chard in some other pasta dishes. My picture is horrible – it was not this red looking at all.
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Oh my my my! This looks yummy!
I didn’t make it unfortunately – we don’t have chicken sausage available that readily over here and I couldn’t find the chard. If I find the ingredients though I’ll give it a go. It’s good that you got to try new things though.
I will post mine when I get home from work. I thought it was easy too. I didn’t use grape tomatoes in place of the sun dried tomatoes because my husband doesn’t like them. I think it was okay without much sauce, and was different from what I would make too. Although I do use kale and other greens mixed with pasta, rice or potatoes, gotta sneak them in where I can.
Pru, sorry you couldn’t get the ingredients, I’m sure you could replace many of them.
That’s too bad. It’s always interesting to learn about the differences in what is available in stores in the UK. You could use spinach in place of chard in this for sure. I don’t think I would use another sausage though – it would be too greasy. Maybe just some ground chicken that you season yourself? That’s all sausage is anyhow.
That was a good idea Lyndsey, to use grape tomatoes. I am not a fan of the sundried ones either, but I didn’t mind it in this.
We loved it! I like the fresh tomato idea and I used turkey sausage. First time I’ve ever used chard and we all agreed, it’s a keeper. 🙂
My post is up. Brette, I think I’ll try sun dried next time. It’s good to know from another non-fan that they were good in this dish.