Orecchiette with Sausage and Chard | MS: Tuesday Nights | Umami

Ingredients

• 12 ounces orecchiette pasta
• Kosher salt and ground black pepper
• ¼ cup extra-virgin olive oil
• 10 medium garlic cloves, thinly sliced
• 1 pound hot or sweet Italian sausage, casings removed
• 2 teaspoons ground fennel
• ½ teaspoon red pepper flakes
• ¾ cup dry white wine
• ½ cup drained Peppadew peppers, finely chopped
• 1 pound Swiss or rainbow chard, stems sliced ½ inch thick and leaves roughly chopped, reserved separately
• Parmesan cheese, grated, to serve