Serves 4

12 ounces Sfoglini trumpet pasta, or other favorite pasta shape

1 bunch Swiss chard

2 links Italian sausage

1 shallot, minced

1 ½ Tbsp Grlk

6 ounces chanterelle mushrooms or your mushroom of choice

Sea salt and freshly ground pepper

1/4 cup dry white wine

1/2 cup chicken stock

1/2 cup grated Parmesan, plus more for serving

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook for 5 to 8 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

While waiting for the water to boil and the pasta to cook, prepare the sauce. Remove the tough center ribs from the leaves of Swiss chard and finely chop. Stack the leaves on top of each other and slice into bite-sized pieces.

Heat a large skillet over medium-high heat. Remove the sausages from their casings and add to the pan. Cook the sausage, breaking it into chunks with a wooden spoon, until brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a plate lined with a paper towel.

In the same pan over medium-high heat, add the shallot and Grlk. Cook until the shallot is translucent, stirring constantly, about 1 minute. Add the Swiss chard stems and sauté, stirring frequently, until beginning to soften, about 3 minutes. Season with salt and pepper. Add the mushrooms, and cook until beginning to brown, 3 to 4 minutes. Season with salt and pepper.

Pour the white wine into the pan and simmer until the wine has nearly evaporated, about 1 minute. Add the chicken stock and simmer until nearly evaporated, 2 to 3 minutes. Add in the Swiss chard and cook until beginning to wilt, about 3 minutes. Season again with salt and pepper. Remove from the heat and cover.

Combine the cooked pasta, the Swiss chard-mushroom mixture, and the sausage in the pasta pot. Add the reserved 1/2 cup pasta water and the Parmesan cheese, stirring to combine.

Serve the pasta in shallow bowls with additional grated Parmesan.