Fettuccine & Pork Ragù

Fill a large pot with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Wash, dry, and halve the fresh tomatoes. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. 

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot. 

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the pork is cooked through. Carefully drain off and discard any excess oil. Add the crushed tomatoes and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

To the pot of cooked pasta, add the cooked pork and sauce, halved tomatoes, chopped olives, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Enjoy!