Pasta with Sausage, Swiss chard, and Pine Nuts with Fireworks Cinnamon butter
This is a totally delicious and unexpected way to use Fireworks cinnamon + sugar butter. We've been using this recipe for years as a go-to for weeknight dinners. The raisins are a big hit with the younger set, as the sweetness sets this apart from other pasta dishes. A natural winning flavor mash up for raisins is cinnamon so why not try it here?! This recipe actually calls for 7 ingredients. I tried to eliminate one to make it 6 or less, but it wasn't as good. Each item lends its very distinct character so don't skimp on any of them!
Ingredients (serves 4)
3/4 Cup raisins
1 pound gemeli or other short pasta shape
1 Fireworks Cinnamon butter burst
12 ounces sweet Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves
1/3 cup pine nuts
Garnish with flake salt, fresh pepper, and finely grated parmesan cheese
1. Bring a large pot water to boil. Measure out 1 cup of boiling water to pour over the raisins in a small dish. Set raisins aside to soak until plump, about 15 minutes, then drain.
2. While raisins are soaking, add a generous amount of salt to the pot of boiling water; cook pasta according to package instructions. Reserve 1 cup of the pasta water; drain pasta and return to pot.
3. In a large skillet, heat oil over medium high heat. Cook sausage with butter burst, breaking it up with a wooden spoon or fork, until browned, about 5 minutes. Add chard and garlic, season with pepper, cook, tossing until chard wilts, about 2-3 minutes.
4. Add sausage mixture to the pot along with raisins, pine nuts, parmesan (if using) and 1/2 cup reserved pasta water to create a thin sauce to coat the pasta.
5. To serve, divide among shallow bowls and sprinkle with more cheese and flake salt if desired. Sizzle. Spread. Boom.