Easy Chorizo Pasta with Kale, Snap Peas, and Cherry Tomatoes (Under 30 Minutes!)

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If you’re looking for a quick, flavorful dinner that comes together in under 30 minutes, this chorizo pasta with kale and snap peas is exactly what you need. It’s the kind of well-balanced, satisfying dish I make on busy weeknights — no fuss, no fancy tricks, just bold flavor and smart layering of ingredients.

The key to making simple meals taste amazing is knowing how to highlight your star ingredient. In this case, that star is smoky, rich chorizo. By pairing it with the earthiness of kale, the sweet crunch of snap peas, and the juicy burst of cherry tomatoes, we get a pasta dish that’s hearty, bright, and deeply savory — all at once.

🌶️ Why You’ll Love This Chorizo Pasta

• Ready in under 30 minutes
  
• Uses just one pan + one pot
  
• Perfect balance of richness and freshness
  
• Great for weeknights or casual dinner parties
  
• Easily customizable with your favorite veggies or pasta shapes

How to Make Chorizo Pasta

• 200 g Spanish or Portuguese chorizo, diced
  
• 10–12 snap peas, sliced on a bias
  
• 2–3 stalks kale, stems removed, chopped
  
• 10–12 cherry tomatoes
  
• 1 bay leaf
  
• 1 clove garlic, lightly smashed
  
• 10 g (~2 tbsp) grated parmesan, plus more for garnish
  
• 1/2 cup chicken stock
  
• 200 g pasta of your choice (I used casarecce)
  
• Salt, to taste

Steps

1. Render the Chorizo

Start by heating a large pan over medium-low heat. Add the diced chorizo and let it slowly render its fat — about 8 minutes. You want it crisp and golden, with the flavorful oil coating the pan.

2. Cook the Pasta

While the chorizo is doing its thing, 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. Build the Base Flavor

To the rendered chorizo fat, add the bay leaf, garlic, cherry tomatoes, and kale. Season with salt. Let it cook until the tomatoes start to burst and release their juices, and the kale begins to wilt and soften.

4. Simmer with Stock

Pour in the chicken stock and let it simmer gently. This forms a rich, savory broth that blends beautifully with the chorizo fat and tomato juices.

5. Add the Pasta

Add your cooked pasta to the pan along with a few tablespoons of reserved pasta water. This helps loosen and emulsify the sauce so it clings to every bite.

6. Finish and Toss

Turn off the heat. Stir in the grated parmesan and snap peas, tossing vigorously until the sauce is glossy and well combined. The snap peas will stay vibrant and crisp from the residual heat — adding that perfect fresh crunch.

7. Plate and Garnish

Divide into bowls and top with a little extra parmesan. Serve immediately.

💡 Tips and Variations

• Use Mexican chorizo for a spicier, looser sausage (just cook it like ground meat).
  
• Sub in spinach, arugula, or Swiss chard if kale isn’t your thing.
  
• Try this with rigatoni, fusilli, or even linguine — whatever pasta you love.
  
• Add a squeeze of lemon juice or a sprinkle of red chili flakes for a zingy kick.

🍷 What to Serve with Chorizo Pasta

This pasta is rich and vibrant on its own, but it also pairs well with:

• A crisp white wine like Sauvignon Blanc or dry Riesling
  
• A side of garlic bread or a simple green salad
  
• A dollop of ricotta or burrata on top for extra creaminess

Final Thoughts

This easy chorizo pasta with kale and snap peas is proof that bold, satisfying dinners don’t have to take hours. With just a few good ingredients and a single pan, you get a dish that hits all the right notes — smoky, savory, fresh, and comforting.

Whether it’s a busy weeknight or you’re just craving something cozy, this one’s sure to make it into your regular dinner rotation.