Penne with Chard & Sausage

2 T. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, removed from casing and crumbled
1-1/2 lbs. (9-12 stems with leaves) ruby, green, or rainbow chard, thinly sliced
3 garlic cloves, minced
1-1/2 c. diced fresh or canned tomatoes
1 c. vegetable broth
3 T. chopped fresh basil
1 T. chopped fresh mint
1 lb. penne or other similar short pasta
Salt and freshly ground black pepper
Freshly grated Parmesan, to serve

Heat the oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the sausage and saute until brown, 8-10 minutes. Add the Swiss chard and garlic and saute until the chard is wilted and the garlic is fragrant, about 3 minutes. Add the tomatoes, broth, basil, and mint. Reduce the heat and simmer while you cook the pasta.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente: drain well. Transfer to a warmed serving bowl.

Season the pasta sauce with salt and pepper. Add the sauce to the pasta and toss well. Serve immediately, passing the Parmesan at the table.

Serves 4-5.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 167.