Chorizo Pan Pasta

Time: 25 minutes 

Difficulty: Easy 

Serves: 4

INGREDIENTS

1 red onion, roughly chopped
1 chorizo, sliced
400 g (14 oz) tin white beans, drained and rinsed
1⁄2 bunch kale, stalks removed and leaves torn
4 garlic cloves, roughly chopped
1⁄2 cup (125 ml) red wine vinegar
2 tablespoons olive oil
250 g (9 oz) short pasta (any kind you like)

Gremolata:

1⁄2 cup (50 g) grated Parmesan
Grated zest of 1 lemon
1 kale leaf, finely shredded
1 teaspoon sea salt

Optional Ingredient:

Chili flakes

---

METHOD

Preheat the oven to 200°C (400°F).

Bring a large saucepan of salted water to a boil.

In a baking dish, mix together the onion, chorizo, white beans, kale, and garlic. Add the red wine vinegar and olive oil, and gently massage the ingredients to combine.

Roast the mixture in the oven for 15 minutes.

Meanwhile, cook the pasta in the boiling water until al dente. Follow the package instructions for the specific pasta you are using.

Drain the cooked pasta, reserving a cup of the pasta water.

Remove the baking dish from the oven and add the hot pasta to it. Toss everything together, using a few slurps of the pasta water to moisten the dish.

In a separate bowl, combine the grated Parmesan, lemon zest, shredded kale, and sea salt to make the gremolata.

Sprinkle the gremolata over the pasta dish.

Optional: Add chili flakes for extra spice, if desired.

Serve the Chorizo Pan Pasta immediately.