Pasta with Sausage, Chard, and Parsnips

Ingredients:

• Salt and pepper
• 3/4 pound orecchiette (or any short cut pasta)
• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 medium parsnips, peeled and cut into
• 1/4-inch rounds (halved if large)
• 1 bunch Swiss chard, tough stems and
• ribs removed, thinly sliced
• 1/2 cup grated Parmesan (2 ounces), plus more for serving

Directions:

1. In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.

2. In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to a bowl. Add garlic, onion and parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Add sausage and pasta to pan. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.