We’re always looking for a new fast and flavorful pasta dish for a weeknight meal, and we came across this recipe in Chef Michael Symon’s new book, Carnivore: 120 Recipes for Meat Lovers. The Mexican chorizo adds tons of savory flavor to the Swiss chard and cannellini beans. To finish the dish, toss in some Parmesan cheese, parsley, lemon, and butter.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
For a lighter side dish, try our Swiss chard recipe with lentils and feta cheese.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...