Cut the bread into cubes and toast it in a pan with extra virgin olive oil, chilli, and chopped sage until golden and crisp.
Separate the stems and leaves of the Swiss chard. Cook the stems together with the pasta in boiling water, while sautéing the leaves in a pan with olive oil and garlic.
Drain everything and combine in the pan, mixing well. Serve topped with the crispy sage croutons and freshly chopped chilli.
