In this indulgent dish, pure cream plus aged Gruyère and Parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce. Serve this rich dish with a refreshing romaine salad.
Kosher salt and freshly ground pepperHeavy cream, ½cup (4fl oz/125ml)
Gluten-free elbow or shell pasta, 8oz (250g), (I like Ancient Harvest)
Fresh sage, 1tablespoon minced
Gluten-free bread, 1slice, ground to crumbs in a food processor (about ½ cup/1 oz/30 g crumbs)
Aged Gruyère cheese, 1cup (about 3oz) grated
Parmesan cheese, 2tablespoons freshly grated
In a large nonstick skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and sauté until beginning to soften, about 4 minutes. Add the chard and sprinkle with salt and pepper. Sauté until the chard is tender, about 4 minutes. Stir in the cream and remove from the heat.
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently, about 7 minutes.
In a small nonstick skillet over medium heat, warm the remaining ½ tablespoon oil. Add the sage and stir until fragrant, about 30 seconds. Add the bread crumbs and cook until browned and crisp, stirring frequently, about 4 minutes. Season to taste with salt and pepper.
Reserve ½ cup (4 fl oz/125 ml) of the pasta cooking water. Drain the pasta. Add the pasta to the skillet with the chard. Add both cheeses and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates. Sprinkle with the bread crumbs and serve right away.