- 12 ounces Italian sausage, casings removed
- 2 tablespoons EVOO
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 bunch Swiss chard, chopped
- 12 ounces rigatoni, cooked
- 3/4 cup shredded Asiago cheese
In skillet over medium-high, brown sausage in EVOO; stir in onion and garlic. Add chard and cook, stirring, 5 minutes. Stir in pasta. Sprinkle with cheese.