Penne with Chorizo and Kale
Elevate your weeknight dinner game with this bold and flavorful Penne with Chorizo and Kale recipe. Bursting with smoky, spicy chorizo, nutrient-packed kale, and sweet bursts of cherry tomatoes, this pasta dish offers a perfect balance of taste and texture. The recipe combines tender penne pasta with a rich, savory sauce made from sautéed onions, garlic, and just a hint of crushed red pepper flakes for added spice. A splash of chicken or vegetable stock keeps everything light yet satisfying, while a sprinkle of parmesan cheese adds a final touch of creamy indulgence. Ready in just 40 minutes and perfect for four, this one-pan meal is ideal for busy evenings or casual entertaining. Keywords: penne pasta, chorizo recipe, kale pasta, quick dinner ideas, easy pasta recipes.
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Ingredients
- 12 oz penne pasta
- 8 oz chorizo sausage (sliced)
- 4 cups kale (washed and roughly chopped)
- 2 tbsp olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 0.5 tsp crushed red pepper flakes (optional)
- 1.5 cups cherry tomatoes (halved)
- 0.5 cup chicken or vegetable stock
- 0.5 cup parmesan cheese (grated)
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Cook the penne pasta in a large pot of salted boiling water according to package instructions, until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chorizo and cook for 5-6 minutes until browned and slightly crispy. Transfer the chorizo to a plate and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Step 4
Add the minced garlic and crushed red pepper flakes (if using) to the skillet and cook for 1 additional minute, stirring constantly, until fragrant.
Step 5
Stir in the halved cherry tomatoes and cook for 4-5 minutes, until they begin to soften and release their juices.
Step 6
Add the chopped kale to the skillet. Pour in the chicken or vegetable stock and stir to combine. Cook for 5-6 minutes, until the kale is wilted.
Step 7
Return the cooked chorizo to the skillet and stir to combine. Season with salt and black pepper to taste.
Step 8
Add the cooked penne pasta to the skillet and toss everything together. If needed, add a splash of the reserved pasta water to help the sauce coat the pasta evenly.
Step 9
Remove the skillet from heat and sprinkle grated parmesan cheese on top. Stir gently to combine and serve immediately.
Nutrition Facts
| Serving size | (1320.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3038.0 |
| Total Fat 142.6g | 0% |
| Saturated Fat 50.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 257.2mg | 0% |
| Sodium 7505.5mg | 0% |
| Total Carbohydrate 298.9g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 11.8g | |
| Protein 147.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1672.3mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 3066.9mg | 0% |
Source of Calories