Penne with Arugula, Chorizo, and Pecorino

Serves 4

Pan IconWHY THIS RECIPE WORKS: Hearty chorizo, peppery arugula, and sharp Pecorino Romano cheese come together in this recipe that’s as visually appealing as it is tasty. The key to both speed and big flavor is building the recipe in our skillet in stages. We start by browning the chorizo, then set it aside and cook the aromatics in the rendered fat left behind, which ensures the chorizo’s flavor is carried throughout. Next, we pour in white wine and let it reduce to concentrate its flavor, then add chicken broth, which lends body and the proper saucy consistency once it’s slightly reduced. After boiling and draining the penne, we return it to the pot, add the sauce and browned chorizo, and fold in the baby arugula just until wilted. A cup of grated Pecorino Romano is the final piece; it brings a tangy bite that completes the dish.

1

tablespoon extra-virgin olive oil

8

ounces chorizo, sliced thin

3

shallots, chopped fine

5

garlic cloves, minced

½

cup dry white wine

1

cup low-sodium chicken broth

1

pound penne

Salt and pepper

2

ounces Pecorino Romano cheese, grated (1 cup)

5

ounces (5 cups) baby arugula

1. Bring 4 quarts water to boil in large pot. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chorizo and cook until golden brown, 2 to 3 minutes per side. Using slotted spoon, transfer chorizo to paper towel–lined plate.

2. Add shallots to fat left in skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 1 minute. Add chicken broth and cook until sauce thickens, about 3 minutes.

3. While sauce cooks, add penne and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain penne and return it to pot. Add sauce, chorizo, Pecorino, and arugula to pasta and toss until arugula is wilted, about 1 minute. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve.