The bold flavor of Mexican sausage is balanced by the freshness of baby kale and a crowd-pleasing base of pasta.
Ingredients
- 1 (16 oz) box rigatoni
- 2 tbsp olive oil
- 3 links (about 12 oz) fresh Mexican-style chorizo, casings removed
- ½ (1 lb) pkg baby kale
- ¼ cup grated Parmesan cheese
Steps
- Heat a large pot of salted water to a boil on high. Cook the rigatoni according to package directions, reserving ½ cup pasta water.
- Meanwhile, heat the oil in a 12-inch skillet on medium. Add the chorizo and cook 5–6 min., until browned, breaking up with back of spoon.
- Stir the kale into skillet. Cook 3–5 min., stirring occasionally, until greens are wilted and chorizo is fully cooked.
- To skillet, add rigatoni and toss to combine, adding reserved pasta water as needed. Season with salt and pepper to taste. Serve topped with the Parmesan.
Tags
- Savory November 2019
- chorizo
- rigatoni
- guiding star
- pasta
- 15 min
- kale
Nutrition information
- Calories 520kcal 26%
- Fat 21.4g 33%
- Saturated fat 6.5g 32%
- Carbs 61.2g 20%
- Sodium 525mg 22%
- 2.1g sugar
- 2.4g fiber
- 20.6g protein
- 39mg cholesterol
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