-Bring a pot of salted water to boil.

-Add 1# penne pasta and cook according to package directions until it is just tender.

-Slice 4 spicy Italian sausages into rounds.

-Cook stirring often until browned, about 5-7 minutes.

-Cut 1 bunch of rainbow chard into thin ribbons.

-Chop up the stems into small pieces.

-Add to the sausage along with the following:

¾ tsp fennel seeds

Cook for 6-8 min.

-Then add 1 pint sungold cherry tomatoes cut in half.

-Cook for 3 more minutes and season with sea salt and freshly ground black pepper.

-Cut a tub of fresh mozzarella balls into small slices.

-Serve with the following:

Chopped basil

A sprinkle of red pepper flakes

-Top with the sliced mozzarella and serve.