BBC navigation

BBC

Penne with sausage, pancetta and Swiss chard

A simple, quick and really tasty pasta recipe from Theo Randall.

Ingredients

Preparation method

  1. Trim the ends of the Swiss chard and cut the green leaves off the white stems.

  2. Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.

  3. Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.

  4. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.

  5. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.

  6. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4-5 minutes. Season to taste, with salt and freshly ground black pepper.

  7. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water.

  8. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.

  9. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen 05/11/2011 bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.