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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Recipe Information
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)
- to taste salt
- to taste black pepper
Instructions
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.
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.
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.
Add the minced garlic and crushed red pepper flakes (if using) to the skillet and cook for 1 additional minute, stirring constantly, until fragrant.
Stir in the halved cherry tomatoes and cook for 4-5 minutes, until they begin to soften and release their juices.
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.
Return the cooked chorizo to the skillet and stir to combine. Season with salt and black pepper to taste.
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.
Remove the skillet from heat and sprinkle grated parmesan cheese on top. Stir gently to combine and serve immediately.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 461 mg | 35% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
