-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:
A sprinkle of red pepper flakes
-Top with the sliced mozzarella and serve.