Pasta for Two

I love pasta, in all different shapes and forms. Stuffed, made with cornmeal or just dry out of the package.

It's one of the best and worst things in the world. People say carbs are bad for you, but it's so hard to stay away when it makes you so happy.

When I lived in Italy, during our staff meal we would always have a pasta. It was usually something simple like eggplant with tomato sauce or canned tuna with olive oil and capers.

At home, I cook pasta once a week. It's usually when I have a day off and it's just my husband and I for dinner. There have been meals when there are more people involved but usually it's just us. A pasta, salad and a nice bottle of red wine are some simple things that really do make me happy.

I usually cook more than the amount I would for 2 people because I want leftovers. I also have real trouble cooking the right amount for 1 person and always end up with too much. My husband gave me a good tip of for a 100g per person and I stick to that tool, with a little extra added for a second helping.

Yesterday I whipped up this quick dish and it was really delicious. It's a good recipe to help you clean the fridge out a little. It will help to get rid of some of the old things you have in there and turn it into something delicious.

I used swiss chard, but you can easily use kale or rapini if that suits you better. If you are using swiss chard, I ask you politely to please cut the stalks and use them as well. Many people clean them off and throw them away but they are full of a lot of nutrients and flavour, so that is a big mistake. If they are finely chopped up and cooked with the onion, they melt into the sauce.

I also used pork sausage, but that can easily be substituted for chicken sausage or even plant based meat. I used store bought tortellini I had purchased for a soup I never made and the end of a very old pesto jar with about 3 scoops left.

If you do not have pesto, then you can add a bunch of freshly chopped herbs and more cheese when finishing it at the end.

*This recipe could have been enough for 4 small portions, but I had a hungry guy after hockey eating it, so it was basically enough for 2 large portions.

Enjoy!

Sausage and Swiss Chard Tortellini

Ingredients

2 pork sausages, with the casing removed (I used spicy Italian sausage)

1 medium sized onion, finely diced

1 bunch swiss chard (stalks finely diced and washed and leaves separated)

3 cloves garlic, chopped

2 tbsp. tomato paste

3 tbsp. pesto

1 large handful spinach

1 package tortellini (you can used ravioli or any other store bought stuffed pasta)

Grated Grand Padano cheese to finish

Cracked black pepper

4 tbsp. olive oil

Directions

• In a medium size pot, boil water with some salt for the pasta

• Start by cleaning the swiss chard and separating the stem from the leaf

• Cut the stems into small pieces and wash thoroughly (the stem has a lot of sand, so keep an eye out for that)

• Cut the leaf into pieces and wash thoroughly, set aside

• Dice the onion finely, and chop garlic

• In a medium sized pan, add olive oil and heat until warm

• Add the swiss chard stems, onion and garlic and cook over medium heat

• Add sausage and break it up in the pan

• Cook this mixture until brown

• Once golden in colour, add tomato paste and cook for a minute stirring constantly (this is when it could burn, so stay attentive)

• Add 2 ladle's of pasta water

• Add the pasta to the boiling water pot to cook it

• While the sauce begins to form, place the swiss chard leaves and spinach in the pan to wilt

• Turn the temperature to low and keep the sauce warm until the pasta is cooked

• The greens should melt into the sauce and it will begin to thicken the liquid

• Turn the heat off and add the scoops of pesto to the sauce

• If the sauce is still a little bit loose, turn on the heat and stir the pasta until it comes together

• Season the pasta with salt and pepper

• Finish with grated Parmesan, Grana Padano or Pecorino and a little cracked black pepper to finish