Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Remove the casings from 8 oz chicken sausage. Finely chop 4 oz yellow onion and mince 2 garlic cloves.

2. 2.

   Wash 12 oz rainbow chard. Thinly slice the stems and roughly chop the leaves, keeping them separate. Dice 8 oz Roma tomatoes.

3. 3.

   Bring 1 1/2 quarts water to a boil in a pot. Add 2 tablespoons Morton kosher salt, then 6 oz dry penne. Cook until al dente, about 10–12 minutes. Before draining, reserve 1/2 cup pasta water.

4. 4.

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into crumbles, and brown for 5–6 minutes, until it reaches 165°F.

5. 5.

   Add the chopped onion and chard stems to the skillet. Cook for 3 minutes, then stir in the garlic and tomatoes and cook for 2 minutes more.

6. 6.

   Add the chard leaves and 1/2 teaspoon Morton kosher salt; cook for about 2 minutes, until wilted. Toss in the drained penne with 1/4 cup reserved pasta water, adding a little more reserved water if needed to coat the pasta. The sausage and pasta water provide the rest of the seasoning.

7. 7.

   Divide the pasta between two bowls, making sure each gets plenty of chard and sausage, and serve hot.

Want more detail? See the temperature guide.