Squiggles

We have been watching a lot of TV recently. We discovered, three seasons after the rest of the world, the delights of a whodunnit show called "Castle." We are catching up on all of their back episodes and getting a big kick out of the ensemble cast. We can't decide which of the five main characters we like the most.

As a result of our new obsession, sometimes dinner is late and gets short shrift. I throw something together in a hurry, impatient to get back to Becket and Castle.  

A couple of nights ago, however, despite my hurried state, I stumbled onto a combination so good that I felt I had to let you know about it. The rich sausage is perfectly complemented by the slightly bitter greens and the garlic acts to meld the unlikely ingredients. The tomato will make a nice little sauce in minutes and add color to the plate as a bonus. Best of all, it only took about the time to boil the pasta and we got right back to watching the next episode.

I have an idea that, like "Castle," the rest of the world may know about this combination already but, just in case, here's the recipe.

Squiggles

1/2 package angel hair pasta
2 6" spicy Italian sausages
1 ripe tomato (if you are lucky enough to find one), roughly chopped
1 bunch Swiss chard, stems trimmed and roughly chopped
3 cloves garlic, minced

In a wide frying pan, brown little meatballs of the sausage by squeezing dollops out into a hot pan slicked with a little olive oil. Lower the heat and add the minced garlic, tossing it in the oils in the pan for a few moments to soften. Add the chopped tomato and the Swiss chard rags, with the water clinging to the leaves from washing, tossing all together to meld the flavors. Cover with a lid and steam until the chard has wilted. Lift the lid and add the pasta water if the sauce seems too thick or not enough to cover the pasta. 

Boil a big pot of salted water and add the angel hair pasta. Cook by package directions and drain, reserving about 1/2 cup of the pasta water.  Add the pasta to the pan of other ingredients, and toss.