Orecchiette with Hope Rhône Blend



  1. Chard (1 large bunch)

  2. Fennel Sausage (1/2 lb., remove casings)

  3. Olive Oil (2 tablespoons)

  4. Large Onion (1, thinly sliced)

  5. Chili Flakes

  6. Orecchiette (3/4 lb.)

  7. 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!

Savannah-Jane Gilchrist