The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.
03Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.