> 1 (16 oz) box rigatoni
> 2 tbsp olive oil
> 3 links (about 12 oz) fresh Mexican-style chorizo, casings removed
> 1/2 (1 lb) pkg baby kale
> 1/4 cup grated Parmesan cheese
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.