Chickpea and Kale Rigatoni with Smoky Bread Crumbs

Name: Chickpea and Kale Rigatoni with Smoky Bread Crumbs
Prep time: 35 min
Total time: 35 min
Yield: 6 serving(s)
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; 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

By The Good Housekeeping Test KitchenPublished: Oct 2, 2017

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chickpea and kale rigatoni with smoky bread crumbs on a white plate

Mike Garten

Yields:

6 serving(s)

Prep Time:

35 mins

Total Time:

35 mins

For a serious flavor upgrade, toss pasta with smoky bread crumbs, crispy chickpeas and melty Manchego.

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Ingredients

2 Tbsp.
olive oil
1/2 tsp.
smoked paprika
1/2 cup
panko (Japanese-style bread crumbs)
8 oz.
fresh chorizo (or hot Italian sausage), casings removed
1 Tbsp.
tomato paste
1 cup
chicken broth
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. Step 1In 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. Step 2Wipe 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. Step 3Add 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. Step 4Add 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. Step 5Meanwhile, 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.