Swiss Chard Bacon Saute with Pasta (Italy For Almost Free)

Ingredients

• 1/4
  
  cup Acini di Pepe small pasta or Israeli couscous
  
• 1
  
  very large bunch of red swiss chard (about 10 large leaves)
  
• 5
  
  slices of bacon
  
• 1
  
  tablespoon butter
  
• 1/2
  
  large onion, finely chopped (about 1 cup)
  
• 2
  
  cloves of garlic, minced
  
• 1/2
  
  cup tomatoes, skinned, seeded, and finely chopped
  
• 1/2
  
  cup chicken broth
  
• 1 1/2
  
  tablespoons soy sauce
  
• 
  
  pinch dried crushed red pepper flakes
  
• 1/2
  
  teaspoon salt, to taste
  
• 1/4
  
  teaspoon ground black pepper
  
• 
  
  grated parmesan cheese
  

Directions

1. Bring a large pot of salted water to a rapid boil and cook the pasta according to box directions.
2. Tear the leaves of the swiss chard from the central rib. Discard the ribs. When the pasta is ready, remove it from the pot and cook the swiss chard in the same pot until tender, about 10 minutes. Drain well by using a spoon to press down on the chard in a colander.
3. Slice the bacon into small lardons and fry until crispy in a large saute pan. Remove, set aside and pour off the grease. In the same saute pan, melt the butter and saute the onion until soft and transluscent. Add the garlic and saute for another minute.
4. Add the bacon back into the saute pan along with the pasta, swiss chard and tomatoes. Toss to combine well. Add the chicken broth and cook for 3-4 minutes to slightly reduce. Add the soy sauce, crushed red pepper and salt and pepper to taste. Cook for another minute and pour into a serving bowl. Before serving, grate some parmesan cheese on top.
5. Close your eyes, inhale, take a bite, and you can imagine yourself in Northern Italy in a flash without the cost of the airfare.