A quick and delicious pasta dish featuring crispy chorizo, fresh snap peas, tender kale, and juicy cherry tomatoes, all tossed in a flavorful chorizo and chicken stock sauce, topped with parmesan cheese.
1. Start by heating a large pan over medium-low heat. Add the diced chorizo and let it render its fat for about 8 minutes until crisp and golden.
2. While the chorizo is rendering, bring a pot of well-salted water to a boil. Cook your pasta until al dente, reserving a bit of pasta water before draining.
3. To the rendered chorizo fat, add the bay leaf, garlic, cherry tomatoes, and kale. Season with salt. Cook until the tomatoes burst and the kale is wilted.
4. Pour in the chicken stock and let it simmer gently to form a savory broth.
5. Add the cooked pasta to the pan along with a few tablespoons of reserved pasta water.
6. Turn off the heat. Stir in the grated parmesan and snap peas, tossing until the sauce is glossy and well combined.
7. Divide the pasta into bowls and top with a little extra parmesan. Serve immediately.
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