2 tbsp. olive oil
1/2 tsp. smoked paprika
1/2 c. panko (Japanese-style bread crumbs)
8 oz. fresh chorizo (or hot Italian sausage), casings removed
1 tbsp. tomato paste
1 c. chicken broth
chickpeas, rinsed and drained
2 large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)
12 oz. rigatoni
2 oz. Manchego cheese, finely grated, plus more for serving
In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.
Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.
Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.
Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.
Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired.
Nutritional info (per serving): About 600 calories, 26g protein, 65g carbohydrates, 25g fat (9g saturated), 7g fiber, 670mg sodium.