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Chicken Sausage Over Pappardelle and Swiss Chard


Our Sweet and Hot Italian Chicken Sausage needed a strong pasta to complement their robust flavors… Pappardelle answered the call. Mixed with the subtle bitterness and crunch of Swiss chard and the soft earthiness of cannellini beans, our chicken sausage’s two flavor profiles helps make this a well-rounded meal for any season.

Time | 30 minutes    Serves  | 6


2 links Nicolosi’s Sweet Italian Chicken Sausage

2 links Nicolosi’s Hot Italian Chicken Sausage

1 large bunch (6-8 large leaves) of Swiss Chard, sliced across into ribbons

1 cup of cooked Cannellini or Navy Beans

16 oz. Pappardelle Pasta

1 stick (1/2 cup) of Unsalted Butter

1/2 cup Chicken Stock

1/2 cup Parmesan Cheese, grated

1/4 cup Extra Virgin Olive Oil

1 cup of water, reserved from cooked pasta

salt for pasta water and salt and pepper to taste



  1. Add olive oil to large pan, add sausage and cook over medium-high heat, browning all sides, until sausage is firm or meat thermometer reads 165F, remove from pan
  2. Add pasta to boiling salted water, cook until al dente, approximately 5 minutes, drain
  3. Add Swiss chard to pan until wilted
  4. Add beans, season with salt and pepper to taste
  5. Move ingredients aside to create space in pan, add butter, stock, and reserved pasta water, stir until combined, then combine with chard and beans
  6. Add sausage to pan, mix
  7. Add ingredients to pasta, mix
  8. Finish with a sprinkle of Parmesan Cheese