Careme

Instructions

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1. 1.

   Dice 1 small yellow onion, mince 2 garlic cloves, and halve 12 ounces cherry tomatoes.

2. 2.

   Strip the leaves from 1 bunch (about 8 ounces) rainbow chard. Thinly slice the stems and roughly chop the leaves.

3. 3.

   Season 10 ounces ground pork with 1 1/8 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while you start the pasta water.

4. 4.

   Bring 2 quarts water to a boil in a medium pot.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared onion and chard stems, season with 1/2 teaspoon Diamond Crystal kosher salt, and cook for about 4 minutes, until softened.

6. 6.

   Add the seasoned pork and prepared garlic to the skillet. Break up the pork and cook for 6 minutes, until browned and cooked through.

7. 7.

   Add the prepared tomatoes to the skillet. Reduce the heat to medium and let them soften into a sauce while the pasta cooks.

8. 8.

   Stir 4 tablespoons Diamond Crystal kosher salt into the boiling water. Add 6 ounces radiatori and cook until 1 minute shy of the package time. Reserve 1/2 cup pasta water, then drain.

9. 9.

   Add the prepared chard leaves to the skillet and stir for 2 minutes, until wilted. Add the drained pasta and 1/4 cup reserved pasta water; toss for 1 minute until glossy, adding more reserved water only if needed. Zest and juice 1/2 lemon into the pasta and toss again.

10. 10.

    Divide the pasta between two bowls, spooning any pork and chard left in the skillet over the top.

Want more detail? See the temperature guide.