Recipe type: Main dishes
Prep time: 15 mins
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


2 tbsp vegetable oil

250g chorizo, cut into 1 inch pieces

2 tbsp olive oil

100 g mushrooms, sliced

Salt and pepper

1 medium onion, diced small

2 carrots, diced small

2 celery sticks, diced small

6 garlic cloves, minced

6 sprigs of thyme leaves

1 cup kale, stems removed and sliced thin

2 cups tomato sauce

3 1/2 cups chicken broth

16 ounces penne pasta, uncooked

Grated parmesan cheese


Heat the vegetable oil over medium heat in a large high edged pan. Add the chorizo and cook until browned. Set the chorizo aside.

Add the olive oil to the pot and add the mushrooms. Cook for 3 minutes, then remove and set aside.

Add the onion, carrots, celery, and garlic and cook until softened, about 8 minutes. Add salt and pepper.

Add the kale and thyme leaves and cook until brightly green. Stir in the browned chorizo.

Pour in the tomato sauce and chicken broth. Add the pasta and bring to a simmer. Season with salt and pepper.

Cover and simmer for 10 minutes. Remove the lid and continue simmering for 15 minutes or until the water has evaporated.

Top with a generous handful of Parmesan cheese.

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