Careme

Instructions

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1. 1.

   Wash 8 oz rainbow chard. Separate the stems from the leaves, thinly slice the stems, and cut the leaves into 1-inch ribbons. Finely dice 4 oz yellow onion and chop 8 oz Roma tomatoes.

2. 2.

   Remove any casings from 8 oz chicken sausage and break the meat into small pieces. Do not add salt to the sausage; it is already seasoned.

3. 3.

   Bring 2 quarts water to a boil in a large pot. Add 4½ tablespoons Diamond Crystal Salt flakes and 6 oz dry rigatoni. Cook according to the package directions until al dente. Before draining, reserve ½ cup pasta water. Prepare the sauce while the pasta cooks.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and its thickest pieces reach 165°F. Transfer to a plate.

5. 5.

   Reduce the heat to medium. Add the prepared onion and chard stems to the skillet and cook for 5–6 minutes, stirring, until softened.

6. 6.

   Add the following to the skillet:

   • The prepared tomatoes
   • ½ teaspoon dried oregano
   • ¼ teaspoon black pepper
   • ½ teaspoon Diamond Crystal Salt flakes

   Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. The vegetable seasoning is intentionally modest because the sausage and pasta water also contribute salt.

7. 7.

   Add the prepared chard leaves and 2 tablespoons reserved pasta water. Cover and cook for 3 minutes, then uncover and stir until the leaves are tender.

8. 8.

   Return the browned sausage to the skillet and add the drained rigatoni. Toss over medium heat for 1–2 minutes, adding another 2 tablespoons reserved pasta water to coat the pasta with the sauce.

9. 9.

   Divide between two shallow bowls, distributing the colorful chard stems and sausage evenly, and serve hot.

Want more detail? See the temperature guide.