Penne with sausage, pancetta and Swiss chard recipe
 Peppery sausage, salty pancetta and slightly bitter chard make the perfect combination for a wintry pasta that feels hearty and satisfying but still classy. 800g/1lb 12oz Swiss chard2 tbsp olive oil1 small onion, finely chopped1 garlic clove, finely sliced75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped50ml/2floz double creampinch dried chilli flakes400g/14oz penne rigatesea salt and freshly ground black pepperfreshly grated Parmesan, to serve 800g/1lb 12oz Swiss chard 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely sliced 75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped 50ml/2floz double cream pinch dried chilli flakes 400g/14oz penne rigate sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly.Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper.Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan.