When the weather is cold, I find I’m less likely to make emergency grocery store runs than at other times of the year. I end up relying on staple items that I have on hand, either in the freezer or the pantry. This pasta is a great example of raiding the kitchen and coming up with something delicious for any night of the week. In less than 30 minutes, you’ll be sitting down to dinner.
You may have noticed that some of the biggest pasta brands are now coming out with gluten-free options. Even if you aren’t avoiding wheat or gluten, these pastas are so similar to the originals; you’ll hardly notice a difference. It’s happy days for those of us looking for some moderation in the kitchen!
Lemon-Chili Fettuccini with Italian Sausages & Chard
2 Tbsp (10 mL) extra virgin olive oil
1 ½ cup (375 mL) thinly sliced red onions
1 tsp (5 mL) dried red chili flakes
Zest & juice of 3 lemons
1 bunch Swiss Chard, washed and sliced into bite-sized pieces
4 mild Italian sausages or Chorizo sausages (if you want more heat), cooked and sliced into bite-sized pieces
½ cup (125 mL) butter
Freshly ground black pepper
1 lb (500 g) fettuccini noodles, cooked al dente (regular or gluten-free)
Grated Parmesan cheese, for serving
Warm the olive oil in a large skillet over medium heat. Add the onions and red chili flakes and cook for about 10 minutes or until the onions are very soft.
Add the lemon zest and juice and bring to a boil. Reduce the heat to low and add the chard and the cooked Italian sausage pieces and cook for a few minutes until the whole mixture is hot. Remove from the heat. Add the butter and stir to melt. Season with sea salt and freshly ground black pepper.
Add the hot pasta to the pan and toss well. Sprinkle with Parmesan cheese and serve immediately with a leafy green salad.