Pasta with sausage, pepper and chard

This is an easy and delicious dish that D and I first made as a solution to the problem, “Well, we have some chard; what should we do with it?” and now make as a solution to the problem, “What’s delicious and doesn’t take too much work?”

We (meaning mostly D) chop up a medium-large onion, three cloves of garlic, a box of button mushrooms, a large red bell pepper, a bunch of swiss chard, and four sausages.  (We usually get a spicy chicken sausage, but we’ve used standard Italian sausages as well and the result has been fine.)

We separately brown the sausage, sauté the mushrooms, and soften up the onion, garlic and red pepper.  Then we combine them in one pot and season with salt, red and black pepper, oregano and thyme. Next we add the chard and cook everything together for a bit.  We serve over 3/4 or a full pound of cut pasta (D likes to mix the pasta in and heat everything on the stove for a few minutes before serving) – serves 4.  (Shown above accompanied by carrots with chili powder.)

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