Sort ingredients
snishio
QR Code
Listen
Pdf
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
Meanwhile, in a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Transfer to a paper towel–lined plate, then pour off all but 1 tablespoon of the fat. Add the anchovies, fennel and Peppadews to the skillet and cook over medium, stirring constantly, until fragrant, about 30 seconds.
Stir in the garlic, then cook until the garlic is aromatic, about 30 seconds. Add ¼ cup of the broth and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes. Stir in the chard leaves and the remaining ½ cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 minutes.
Scrape the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute. Gradually stir in the Parmesan, then the Peppadew brine and spinach. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.