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.