Broken Spaghetti With Chorizo Manchego And Scallions Recipes

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan.
• Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl.
• Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.
• Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes.
• Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
• Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
• Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
• Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.