Orecchiette with Hope Rhône Blend
Chard (1 large bunch)
Fennel Sausage (1/2 lb., remove casings)
Olive Oil (2 tablespoons)
Large Onion (1, thinly sliced)
Orecchiette (3/4 lb.)
Parmesan Cheese (1/2 cup, grated)
For the Chard...
Trim and wash.
Chop coarse and cook in salted water until tender.
Remove from the water, and save the water to cook the orcchiette, al dente.
For the Sausage...
Heat the olive oil in a heavy bottom pan.
Add the fennel sausage and cook over medium heat for about 6 to 8 minutes, until browned and cooked through.
Remove the sausage and add the onion to the pan.
Saute over medium-high heat until the onions are soft and slightly caramelized. Season with a pinch of the dried chili flakes.
Add the cooked chard and sausage and cook for just a few minutes, tossing and stirring.
Add your pasta and parmesan, toss, and serve with the Hope Rhône Blend!