Rigatoni Pomodoro with Roasted Garlic and Swiss Chard

1. Roast the Garlic

Cut the tops off your heads of garlic, drizzle with olive oil, and wrap tightly in aluminum foil before roasting in a 400* oven for 30-35 minutes, or until the garlic is completely soft and slightly brown. Once the heads of garlic are cool enough to handle, gently squeeze the cloves of garlic out of their paper skins and reserve for later.

2. Prepare the Pasta Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion (which is what makes restaurant pasta so good!). Add about two teaspoons of salt per quart of water. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.

3. Cook the Chili

In a large skillet, add your Calabrian chilies and a few tablespoons of olive oil. Sautee on medium heat until the chilies begin to sizzle and become fragrant without browning.

4. Deglaze with Wine

Pour in the white wine and let it reduce until nearly gone.

5. Add the Tomatoes

Stir in the crushed San Marzano tomatoes, basil sprigs, and a pinch of salt. Allow the sauce to simmer gently for 15 minutes, which will help develop a deeper flavor.

6. Cook the Pasta

Add the rigatoni to the boiling water and cook for a minute or two less than the package indicates. The idea is to finish cooking it in the tomato sauce without overcooking it.

7. Sauté the Swiss Chard

While the pasta is cooking, heat a drizzle of olive oil in a separate pan over medium heat. Add the Swiss chard with a pinch of salt and cook until wilted. Set aside. Alternatively, you can add the Swiss chard to the pot of boiling pasta water immediately before draining the pasta. The Swiss chard will be perfectly blanched, and you'll have one less pan to wash.

8. Combine Pasta and Sauce

Drain the pasta, reserving a cup of pasta water. Add the pasta to the tomato sauce, along with a quarter cup of the pasta water and the cooked Swiss chard. Continue to cook until the pasta is fully cooked and the sauce has nicely coated the pasta. Add the roasted garlic cloves and stir to combine. Feel free to use an entire head of garlic, as roasting makes the flavor much more mild.

9. Finish the Dish

Remove the pot from the heat and stir in the microplaned Pecorino and Parmesan. The residual heat will perfectly melt the cheese. Taste for seasoning and adjust if necessary.

10. Serve

Plate the pasta, garnishing with any leftover microplaned cheese and a few fresh basil leaves if desired. Enjoy this classic Italian dish warmed by the rich tomato sauce and the smoky sweetness of roasted garlic.