Pasta with Kielbasa and Swiss Chard

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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
de 1 maço)
230g kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 colheres de sopa de azeite de oliva
1/2 colher de chá de sal
2 dentes de alho, finamente picados
120ml de água
1/4 colher de chá de flocos de pimenta vermelha seca
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.