• John Boccellari

FEATURED RECIPE - CHICKPEA AND KALE RIGATONI WITH SMOKY BREAD CRUMBS FROM GOODHOUSEKEEPING.COM


(PHOTO FROM GOODHOUSEKEEPING.COM. PHOTO TAKEN BY: MIKE GARTEN)

TOTAL TIME: 35 minutes

PREP: 35 minutes

LEVEL: Easy

YIELD: 6 servings

While searching the web, I found this delicious looking recipe from GOODHOUSEKEEPING.COM and figured that I would share it with you. Head over to GOODHOUSEKEEPING.COM to learn more about this fantastic recipe.

Ingredients

  • 2 tbsp. olive oil

  • 1/2 tsp. smoked paprika

  • 1/2 c. panko (Japanese-style bread crumbs)

  • 8 oz. fresh chorizo (or hot Italian sausage), casings removed

  • 1 tbsp. tomato paste

  • 1 c. chicken broth

  • 1 can (15 oz.) chickpeas, rinsed and drained

  • 2 large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)

  • 12 oz. rigatoni

  • 2 oz. Manchego cheese, finely grated, plus more for serving

Directions

  1. In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.

  2. Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.

  3. Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.

  4. Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.

  5. Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired.

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