Penne With Chorizo And Kale Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
• Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.

Steps:

• In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.

Steps:

• Steam the broccoli and set aside.
• Boil some water in a large saucepot and cook the pasta according to package directions.
• Meanwhile, fry the chorizo in a frying pan on a high heat, turning so both sides get nice and crispy.
• Remove the chorizo from the pan and leave to drain on paper towel.
• Use a little more paper towel to clean out most of the fat from the chorizo from the frying pan, then add the olive oil.
• Set the pan over a medium heat and lightly saute the garlic for 30 seconds.
• Add the kale and cook for 1-2 minutes until wilted.
• Stir in the broccoli and chorizo and set aside.
• Drain the pasta and mix in the hot sauce, salt and pepper.
• Stir in the cheddar cheese, then toss with the chorizo mixture and serve.

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.

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.

Steps:

• Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
• Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
• Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

Steps:

• Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
• Add the chorizo and cook for a further five minutes, or until golden brown all over.
• Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
• To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.