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‘Tis the Season for Michael Chernow’s Mouthwatering Pasta With Sage Pork Sausage

Forget visions of sugar plums — give your guests something else to dream about this holiday season. Michael Chernow, the culinary guru behind NYC eateries Seamore's and The Meatball Shop, teamed up with the Jimmy Dean brand to create this mouthwatering pasta dish using Jimmy Dean Premium Sage Pork Sausage. It's the perfect addition to any festive fete!

"There's something special about the holidays," the restaurateur says. "What brings people around the table for good conversation and coziness is the food. This dish right here, this orecchiette pasta, is a cozy, warm, comforting winter dish."

It's easy to make, too. And thanks to what Chernow describes as the "perfectly blended flavor profile" of the Jimmy Dean Premium Sausage, you don't need a lot of extra ingredients and spices.

"One of the things that I truly love about this particular sausage is that you do not need to season this sausage," Chernow raves. "It is robust in flavor — the perfect blend of sage and black pepper and the signature seasoning."

Make this dish for your next family gathering — and then make it part of your holiday traditions! "Over the holidays, the music's playing, the pasta's on the table," Chernow says. "It's just comforting, it's warm, it really speaks holidays, it really speaks coziness with the family."

Watch the video above to see how Chernow makes the dish, and check out the recipe below!

Orecchiette Pasta with Jimmy Dean Premium Sage Pork Sausage & Swiss Chard

(Serves 8)


4 cups dry orecchiette pasta

1 16 oz package Jimmy Dean Premium Sage Pork Sausage

1 bundle swiss chard, finely chopped (bite-size pieces)

4 tbsp olive oil (2 tbsp to cook sausage, 2 tbsp to finish)

2 garlic cloves, thinly sliced

1 tbsp butter

6 tbsp finely chopped chives

Grated parmesan, to taste


Black pepper


1. Using a medium-sized pan, bring 6 quarts of water to a boil. Season water with salt to taste like the ocean. Add pasta to boil.

2. In a sauté pan, add 2 tbsp of olive oil. Once heated, add sausage and cook through.

3. Once sausage is cooked, let the fat render out. Add swiss chard and garlic and sauté. Let cook for 3 to 5 minutes. Note: Do not let garlic burn. Pull off the heat until pasta is done.

4. Drain pasta into a colander and reserve 1/2 cup of pasta water. Pour pasta, 1 tbsp of butter and 1/2 cup of pasta water into pan and toss. Season with salt and cracked black pepper.

5. Bring everything to temperature, season with salt and cracked black pepper.

6. Put pasta into a medium-sized oval bowl. Sprinkle grated parmesan cheese and finely chopped chives onto pasta. Drizzle with olive oil.

7. Serve

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