John Myers
Ingredients for 4 servings:
- 400 g kale
- 400g penne
- some salt
- some pepper, mixed or black, from the mill
- 450g chorizo
- 1 onion(s)
- 2 cloves garlic
- 2 tbsp tomato paste
- 75 g Pecorino Romano, freshly sliced or grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Sort the kale, wash thoroughly, and chop finely. Cook the penne in plenty of boiling, lightly salted water until al dente. Shortly before the end of the cooking time (about 7 minutes), add the kale and cook. Cut the chorizo into slices about 0.5 cm thick. Peel the onion and garlic cloves and dice finely. Fry the chorizo slices in a non-stick pan for about 2 to 3 minutes without adding any fat. Then add the onion and garlic and fry for about 2 minutes. Add the tomato paste and sauté briefly, stirring. Drain the penne and kale, reserving the cooking water. Return the penne and kale to the pot. Measure out 250 ml of the reserved cooking water and pour it into the pan with the chorizo, stirring constantly, and simmer briefly. Then add everything to the pot with the penne and kale and mix well. Season to taste with a little salt and a few turns of mixed or black pepper. Arrange on plates and sprinkle with pecorino.
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