PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
CHICKEN AND CHORIZO PASTA BAKE
Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.
Provided by Simon Wraight
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
- Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.
Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g
PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.
Provided by Mark Bittman
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
- Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
- Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 11 grams
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