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Today's Special: K's Purple Pasta with Sausage, Cranberries, and Chard

Today's Special: K's Purple Pasta with Sausage, Cranberries, and Chard

Have you ever tried cooking your pasta in wine? Sounds crazy, I know, I thought the same when first hearing of the concept. But what a great way to make things more exciting, right? Test it out with this purple pasta with sausage, cranberries, and chard. The pasta takes on the color of the red wine and all together with its greens, purples, and reds it screams Christmas. If you are feeling adventurous and want to make this tasty treat (I went back for a second helping the first time I made it!),


K's Purple Pasta with Sausage, Cranberries, & Chard

1 lb pasta (recommended: spaghetti or angel hair)
2 extra large bottles of table wine (get the cheap twist off kind, like Carl Rossi)
2 tbsp extra virgin olive oil
1/2 lb hot Italian sausage, casings removed and broken into chunks
1/2 lb sweet Italian sausage, casings removed and broken into chunks
3 cloves garlic, chopped finely
1 medium yellow onion, chopped
1 cup dried cranberries
3/4 cup cranberry juice
1 large bunch chard, stems removed and chopped
1/8 teaspoon nutmeg
1 cup Pecorino Romano cheese, grated
salt and black pepper, to taste

  1. Fill a large pasta pot with the red wine. Bring to a boil, add spaghetti and cook according to package's instructions.
  2. While wine boils and pasta cooks make the sauce. Heat the extra-virgin olive oil in a large deep skillet over medium heat. Add the sausage, breaking and crumbling it into pieces with a wooden spoon. Brown for 5 minutes.
  3. Add garlic and onions to sausage and cook for 6 minutes until tender.
  4. Add dried cranberries and cranberry juice. Stirring to combine. Let reduce a minute.
  5. Add chard in batches and stir to wilt down. Once all has wilted in, season with salt, pepper, and nutmeg to taste.
  6. Using tongs or a pasta spoon, scoop the cooked pasta from the boiling wine and add to the pan with sausage and chard. Do not drain the wine because you may want to add some to the mixture to thin the sauce. To do so add up to 2 ladles of the red wine to the pasta.
  7. Top pasta with the cheese and toss thoroughly with the sausage/chard mixture.
  8. Serve immediately with extra cheese for topping.

Serves 4.

Join The Conversation
puddinpie puddinpie 10 years
You can also make a wine-flavoured pasta by cooking it risotto style--yes, in a pan without water, and gradually ladling hot stock/wine into the pasta while stirring. Finish with grated Parm Reggiano, sliced prosciutto, peas, a bit of cream or butter, salt and ground pepper, and you've got a super quick dinner!
SWEET-C9363 SWEET-C9363 10 years
whip swiss chard is delish!!
Food Food 10 years
I started really experimenting with different kinds of greens a little while back during the spinach scare. Chards vary in tastes, depending on their preparation, some have a rich sweet like flavor and others taste earthy. You could substitute kale which has a more delicate flavor or spinach if you are not feeling adventurous.
WhatTheFrockBlog WhatTheFrockBlog 10 years
Ooh, I really want to make this. I'm always on the lookout for recipes that LOOK really impressive but are actually really easy. YumSugar, what kind of taste does chard have? I don't think I've ever eaten it.
bluejeanie bluejeanie 10 years
this sounds amazing. i can't wait to try it.
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