This is Mama Squirrel's lighter version of a recipe that Canadian Living ran last November and that we adapted as well. I guess you'd call this the summer edition...small fresh chard leaves instead of big hoary late-fall ones...tiny fresh tomatoes instead of diced...and done in a skillet instead of baked.
Sausage Pasta with Cherry Tomatoes
Two or three mild Italian sausages, uncooked, sliced (although you could use leftover cooked ones)
Several fresh mushrooms, sliced thin
A bowlful of very sweet, fresh cherry tomatoes
Half a can of no-salt chickpeas, drained and rinsed
A small bowlful of baby chard leaves, with the accompanying earwig discarded, rolled up and sliced thinly (EWW correction: discard the earwig, slice the chard!)
Cooked fusilli or other spiral pasta, enough to feed about four people
Some grated mozzarella or Parmesan cheese...you don't need too much
In a nonstick skillet, start cooking the sliced sausage; cook until all the pink is gone. Add cherry tomatoes and sliced mushrooms; cook for several minutes and drain off excess fat/liquid. Add chickpeas and continue cooking until everything is pretty much done the way you want; stir in pasta and chard, top with grated cheese, and let it all heat through for a few minutes. If you turn the heat down or off, it can sit for a few minutes without complaining too much.
You will notice that this is not a very tomatoey dish. If you insist on more tomatoes, you could add part of a can of sauce.
You will also notice that there isn't any extra seasoning added; this is because the sausage we get is already pretty flavourful. Otherwise I would have added some pepper.
(What's for dessert?)
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