Penne with Chorizo, Arugula and Romano

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Ingredients

• 1 TB olive oil
• 15 OZ Chorizo, out of the casings and sliced in to thin disk. I normally used an aged one from Trader Joes but I didn’t this time. Try to keep it in ‘chunks’
• 3 large shallots, minced
• 5 garlic cloves, minced
• 1/2 C dry white wine
• 1 low fat/sodium chicken broth
• 1 TB kosher salt
• 1 pound Penne pasta ; I also have used Orchiette pasta and it is just as good!
• 1 C grated Romano cheese
• 1 (5 oz) package of Arugula; I used what I have growing in the back yard

Instructions

1. Bring water to a boil.
2. Heat oil in a separate skillet on low.
3. Add Chorizo and cook each side until completely crisp or 4 minutes.
4. Spoon cooked chorizo in to a paper towel lined bowl and add shallots to skillet.
5. Cook until soft, 3 minutes, then add garlic and cook until fragrant, 30 seconds, then add wine.
6. Reduce by 1/2 then add 1 C chicken broth. Cook until thickened, about 3 minutes.
7. Add salt to pasta water and cook according to directions.
8. Drain and return to pasta pot.
9. Add sauce from skillet, chorizo, cheese and arugula.
10. Toss until the greens are wilted, about a minute.
11. Add a dash of milk if YOU think it is too dry.
12. Serve on a bed of greens (my fave) or add the greens to the last step and ‘wilt’ a little!

Important Notes