Ingredients:
3/4 lb Swiss Chard
1/2 lb Kielbasa, quartered lengthwise, then cut crosswise into 1/2" pieces
2 tbls olive oil
1/2 tsp salt
2 cloves garlic, chopped
1/2 cup water
1/4 tsp dried hot red pepper flakes
3/4 lb penne or rigatoni pasta
1 lb finely grated Parmigiano-Reggiano (1/2 cup) + extra for serving

Method:
Cut out center ribs from chard, wash thoroughly with leaves in cold water. Cut ribs crosswise into 1/4" pieces and coursely chop leaves. Cook kielbasa in oil in a large heavy duty pot over moderate high heat, stirring occasionally until golden (2-3 minutes) Transfer to boel with slotted spoon. Cook chard ribs and stems in fat stirring occasionally, 3 minutes. Add garlic and cook, stirring 1 minute. Add chard leaves, water and red pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa. Cook pasta in large pot of boiling salted water until al dente, then reserve 1/2 cup pasta water and drain into colander. Add pasta to chard mixture with cheese and salt to taste. Toss to combine. Thin with pasta water if needed. Serve with extra Parmigiano- reggiano cheese.

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