Sauté 2 cloves of minced garlic in 6 tbl. of olive oil. Cook until golden, about 5 minutes. Don't burn, though. Add 6 oz. of your favorite sausage. Crumble the meat and cook, but do not brown. Set aside.

Meanwhile, cook 1 lb. of your favorite pasta. Just when the pasta is cooked almost
al dente, add 1 bunch of chard, stalks removed and leaves thinly sliced. Cook until tender, only a few minutes. Drain pasta and chard together, and then add to the frying pan with the sausage. Finish cooking for about two minutes. Serve with freshly grated parmesan or Romano cheese and 4 tbl. of olive oil, all tossed together well.