12 ounces pre-cooked smoked chicken sausage (I like to use this Aidells sausage), sliced
1 (15.5 ounce) can white beans, drained and rinsed
½ cup chicken stock or bone broth
8 cups (lightly packed) Swiss chard, stems removed and chopped
½ cup finely grated fresh parmesan, plus more for topping
Salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. (While the water is boiling and pasta is cooking, start cooking the sausage in the next step). Once water is boiling, add pasta and cook according to package directions, until al dente. Remove 1 cup of pasta water and reserve. Drain pasta and set aside.
Heat olive oil over medium-high heat in a large skillet. Add sausage and cook until lightly browned on both sides, about 8 minutes. Remove sausage from pan and place on a plate to use later.
Add rosemary and white beans to the pan and let cook in oil for 2 minutes. Add chicken stock and bring to a boil. Add 1 cup of reserved pasta water from above and bring to a simmer. Add in Swiss chard leaves, continuing to cook until leaves are wilted and tender, about 5 minutes. Add in parmesan cheese and stir until melted. Add reserved pasta and sausage toss to combine. Season with salt and pepper to taste, as needed. Serve withe extra freshly grated parmesan on top, if desired.