Pigs in Purgatory

What better way to use up leftover breakfast sausage than to use it make spaghetti sauce?

Pigs in Purgatory

Spaghetti Sauce
1 container pasta sauce of choice (I used "classic" from 365 brand)

Spaghetti Sauce

1 1b. container of ground spicy pork sausage
1/4 onion chopped fine (reserve 1/3 for chard
1-2 sprigs fresh sage, chopped fine
1-2 sprigs fresh marjoram, chopped fine
1 tablespoon butter
salt and pepper to taste
1 teaspoon red chile flakes

heat large cast iron skillet to medium low, add butter, when melted add in onions, season with salt, cook for about 5-8 minutes, stirring occasionally until onions are lightly translucent, add in ground pork to onions, turn heat up to medium, start to brown sausage, add in marjoram, sage, and chile flakes, continue to brown sausage, after sausage is browned, add to pot with pasta sauce and heat up sauce

                                                                                    Sauteed Chard:

Sauteed Chard

1 head rainbow chard (well washed, leaves chopped thick, ends chopped thin)
remainder of onion
sausage drippings in skillet
salt and pepper to taste
1 teaspoon balsamic vinegar

After sausage is transferred to pasta sauce, turn heat on skillet down to medium low, add remainder of onions to skillet oiled by sausage drippings, season with salt and pepper and add in about a 1/3 of chopped chard ends (you can add all the chard ends, but I prefer to add only a little).

Choppin Chard

Cook this down for about 5-7 minutes until onions become clear, add chard leaves to skillet, lightly sprinkle salt over chard leaves so they sweat, stirring the concoction occasionally, sprinkle balsamic near the end of cooking over the chard and mix in well. Chard should cook down for about 15-20 minutes, when chard is done it will greatly shrink in size and will be tender when eaten.

Cooking Onion with Chard Ends

Pasta:

(can start while chard is cooking, so chard stays hot)
Pasta of choice, I used 4 egg pasta nests
water
1 tablespoon olive oil
Bring large quart of water to a rolling boil, add 1 tablespoon olive oil so pasta doesn't stick, cook until tender, strain and spoon on plate. Top with warmed purgatory sauce and can sprinkle goat cheese if you would like. Serve with chard on side.

 Dinner is served!