Ingredients
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1 (16 oz) box rigatoni
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2 tbsp olive oil
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3 links (about 12 oz) fresh Mexican-style chorizo, casings removed
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1/2 (1 lb) pkg baby kale
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1/4 cup grated Parmesan cheese
Steps
1
Heat a large pot of salted water to a boil on high. Cook the rigatoni according to package directions, reserving ½ cup pasta water.
2
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.
3
Stir the kale into skillet. Cook 3–5 min., stirring occasionally, until greens are wilted and chorizo is fully cooked.
4
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.