Chorizo and Kale Pasta (30 Mins)
This Chorizo and Kale Pasta is the perfect balance of hearty and wholesome, ready in just 30 minutes! Spicy chorizo, tender kale, and a light, flavourful sauce make it a quick and delicious dinner.
When chorizo and kale come together, you know it’s going to be good. Add in rotini pasta and a silky, flavor-packed sauce, and you’ve got yourself a winner.
Chorizo and Kale Pasta is one of those dishes that feels fancy enough to impress but is so easy it practically cooks itself.
The smoky, spicy kick of chorizo perfectly balances the earthy kale, all tossed with those twisty rotini noodles that soak up every bit of sauce.
And let’s not forget—it’s basically healthy because there’s kale in it. So yes, you can absolutely have seconds (and maybe thirds).
Why You’ll Love This Dish
It’s fast, fuss-free, and ridiculously flavourful. The chorizo brings a smoky richness, the kale adds a vibrant, slightly bitter edge, and the rotini holds on to the sauce like a champ.
Bonus? It’s all done in under 30 minutes, making it perfect for busy weeknights or when you just can’t be bothered to spend hours in the kitchen.
Ingredients You’ll Need
For the Pasta:
● 250g rotini pasta (or your preferred shape)
● 200g chorizo, sliced into half-moons
● 2 tbsp olive oil
● 3 garlic cloves, minced
● 1 small onion, finely chopped
● 1 tsp smoked paprika
● ½ tsp chilli flakes (optional, for extra heat)
● 4 cups kale, roughly chopped
● 1 cup heavy cream
● ½ cup chicken or vegetable stock
● ½ cup grated Parmesan cheese (plus extra for garnish)
● Salt and black pepper, to taste
For Serving:
● Extra Parmesan (because there’s no such thing as too much cheese)
● A slice of garlic bread (optional, to mop up that sauce)
How to Make It
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini until al dente, following the package instructions.
Reserve about a cup of pasta water before draining, just in case your sauce needs a little loosening up later.
2. Cook the Chorizo
In a large skillet, heat olive oil over medium heat. Add the chorizo and cook until it’s golden and crispy, about 5 minutes.
Remove the chorizo from the skillet and set it aside, but leave all that delicious oil behind—it’s liquid gold.
3. Sauté the Veggies
Add the onion to the same skillet and cook until softened, about 3-4 minutes.
Toss in the garlic, smoked paprika, and chilli flakes (if using), and stir for about 30 seconds, just until fragrant.
4. Add the Kale
Throw the chopped kale into the skillet and let it wilt down for 3-4 minutes.
It might look like a lot at first, but don’t worry— it’ll shrink faster than your willpower around chocolate cake.
5. Build the Sauce
Pour in the heavy cream and chicken or vegetable stock, stirring to combine.
Let it simmer for a couple of minutes, then add the Parmesan cheese. Stir until the sauce is creamy and smooth.
6. Combine Everything
Add the cooked rotini and chorizo to the skillet, tossing everything together until the pasta is fully coated in that dreamy sauce.
If it looks a bit thick, splash in some reserved pasta water to loosen it up. Season with salt and pepper to taste.
Serving Suggestions
Spoon this glorious pasta into bowls, top it with extra Parmesan, and serve it alongside a warm slice of garlic bread.
Trust me, you’ll want something to mop up every last bit of that sauce.
Pair it with a crisp green salad if you’re feeling virtuous— or just stick with the garlic bread, no judgement here.
Final Thoughts
Chorizo and Kale Pasta is what happens when bold, smoky flavours meet comforting carbs and a touch of green for balance.
It’s hearty enough to satisfy, quick enough for a weeknight, and indulgent enough to feel like a treat.
So, grab a fork, a slice of garlic bread, and dig into this plate of happiness.
And hey, if you’re licking the bowl clean at the end, that’s just a sign you’ve done it right. Enjoy!
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