My favorite part of a breakfast of french toast or pancakes and sausage is twirling the pieces of sausage around in whatever left-over maple syrup remains on my plate. The spiciness of the sausage together with the sweetness of the maple syrup is a winning combination. I thought, why not combine those flavors in a pasta dish? <br />So I did. The sweet Italian sausage and Swiss Chard are glazed in a sauce of olive oil, garlic, dried red pepper flakes, and maple syrup, and then tossed in the same skillet with the orecchiette. If you like more spice you could substitute hot Italian sausage for the sweet, and increase the amount of dried red pepper flakes. <br /> <br />

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