Pasta with Kielbasa and Swiss Chard

 Favorite Weeknight Easy servings4 addedAugust 2012

• ¾ pounds Swiss chard (preferably red)
• ½ pound kielbasa, quartered lengthwise, then cut crosswise into ½-inch thick pieces
• 2 tablespoons olive oil
• ½ teaspoon salt
• 2 cloves garlic, finely chopped
• ½ cup water
• ¼ teaspoon dried hot red-pepper flakes
• ¾ pounds penne
• 1 pound Parmigiano-Reggiano, finely grated

1. Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into ¼-inch-thick pieces and coarsely chop leaves.
2. 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.
3. Cook pasta in a large pot of boiling salted water until al dente, then reserve ½ cup 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.