Green With Envy Orecchiette And Red Wine Braised Sausages

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1614
FAT
340%
CHOL
112%
SOD
202%

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Ingredients for 4 servings

2 pounds - 8 short links or 4 large, hot or sweet Italian sausages

2 cups dry red wine

1/2 cup extra virgin olive oil (EVOO), divided

Salt

1 pound orecchiette pasta

1/2 cup hazelnuts

1 package or bunch chives, coarsely chopped or torn by hand

2 cloves garlic, popped from skin, 1 clove minced, divided

12 stems tarragon, 1 package or small bunch, leaves stripped from stems

Salt and freshly ground black pepper

1/2 cup grated Parmigiano Reggiano, plus more to pass at table

1 bunch green Swiss chard, stems removed and roughly chopped

A little freshly grated nutmeg, to taste

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