Chorizo, Tomato, Arugula, Penne + Piave Vecchio Salad

Lately I’ve been craving meat, so when my friend Cait over at The Patriotic Baker recently posted her version of a Cooks Illustrated recipe for Penne with Arugula, Chorizo and Romano, I was sucked in. It looked delicious. Of course, in my own fashion – I couldn’t leave it alone. Romano? Nope.

The other night we tried Piave Vecchio and I was sucked in. It’s like a mix between the tastyness of Parmesan and Peccorino Romano with the hard hitting oomph of a dozen knights on unicorns. It’s a splurge cheese, but if I’m going to splurge, it’s going to be on food.

(man those are good-looking counters)

Only 8oz or Chorizo? Not a chance. I live with Mr. A and Tom Cruise, this dish could have been pure meat and it wouldn’t have been enough meat. 16oz is more like it.

Instead of salt I added kalamata olives to add a layer of flavor, and for a burst of freshness I diced in a large beefsteak tomato.

Heather likey.


  • 1 box dry penne, or approximate same of homemade penne
  • 16 oz chorizo
  • 3 teaspoons olive oil
  • 3 shallots
  • 1 clove garlic
  • 4-5oz arugula
  • 1 large beefsteak tomato
  • A big old splash of white wine (something you’d want to drink, dry is better)
  • A cup or so of chicken stock
  • One chunk piave vecchio, about a cup
  • About one cup kalamata olives. Taste as you go. We used a lot, we love the taste.


  1. Boil water for pasta. If homemade hold off until the end, if dry start that cooking.
  2. Slice your chorizo, mince your garlic and dice your shallots. Feel free to cube up the tomato while you’re at it.
  3. Heat up a skillet with a teaspoon of olive oil and swirl around. Add in half of the chorizo until browned on edges. Drain on a cloth and repeat with the 2nd half (including another teaspoon of olive oil) and drain.
  4. Add the final teaspoon of olive oil, throw in the shallots – let them get slightly soft and add in garlic.
  5. Add splash of wine to deglaze the pan. Let it reduce down for a minute or so.
  6. Add splash of chicken stock. Let it boil down a little.
  7. Add in olives just to warm and turn off pan.
  8. Grate your cheese.
  9. Add all items together and toss until the arugula is slightly wilted.

Eat it.

Happy Cooking,





Psst – I’m still trying to figure out how this face:

Can do this while I’m gone. They weren’t even open. Someone found the pantry:

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