I recently entered this dish in a contest offered by the online community Food52 for “Your Best Maple Recipe”.
I love the combination of sausage and maple syrup. The best part of a breakfast of pancakes/french toast and sausage for me has to be swirling the sausage around in whatever maple syrup remains on my plate til not a trace is left.
Expanding on that flavor combo I decided it might be interesting to add a maple glaze to a pasta dish including some sweet Italian sausage and some sauteed Swiss chard. The sweetness of the maple syrup plays nicely against the garlic and dried red pepper flakes, and the consistency of the sauce becomes a glaze for the pasta, sausage, and chard.
If you like more spice you could substitute hot Italian sausage, and increase the amount of red pepper flakes.
Orecchiette with Italian Sausage, Swiss Chard and a Maple Glaze (serves6)
1 bunch Swiss chard, rinsed well
1 pound sweet Italian sausage, removed from casing
4 tablespoons extra virgin olive oil, divided
3 garlic cloves, minced
¼ teaspoon dried red pepper flakes
½ teaspoon plus 2 pinches Kosher salt, divided
2 tablespoons pure maple syrup
1 pound Orecchiette pasta (De Cecco brand is good)
Pecorino Romano cheese, grated
1. Cut the stems away from the chard leaves, and slice the stems in ¼ inch pieces. Roll the leaves tightly and slice as in julienne pieces. Set aside.
2. Heat 3 tablespoons of the olive oil in a heavy 5 quart skillet or saute pan over medium high heat.
3. Add the sausage to the skillet, breaking it up with a spatula as it browns. This will take 5-6 minutes. Adjust heat to medium if necessary.
4. Add the minced garlic, the red peppers, ½ teaspoon salt, and the maple syrup to the sausage, and stir to coat.
5. Remove sausage and drippings to a plate and set aside.
6. In the same skillet add the remaining tablespoon of olive oil on medium high heat. Add the chard stems, a pinch of salt, and cook stirring occasionally until beginning to brown, about 5-6 minutes. Add the chard leaves, the remaining pinch of salt, and cook until the leaves are just wilted, stirring for up to 1 minute.
7. Remove to the plate with the sausage, and cook the orecchiette according to package directions for al dente.
8. When pasta is done drain well, reserving ½ cup of the pasta water. Return the sausage and chard to the skillet and add the drained pasta along with the ½ cup pasta water. Toss well until heated through.
9. Serve in pasta bowls with freshly grated Pecorino Romano.