In a large, deep skillet, heat the olive oil over med-high heat. (Do not let it burn.) Add the chopped garlic and red pepper flakes. Stir for 30 seconds. Add the chorizo and continue to saut until the chorizo is well-browned and crisp (about 10 minutes).
Meanwhile, bring a large pot of water to a boil. Add the pasta to the boiling water and cook until just al dente'. Drain the pasta, and then add it to the skillet with the chorizo. Toss well.
Add the arugula to the skillet, stirring as it wilts down into the pasta and chorizo. (Cover the skillet to aid the wilting process.) After the arugula has wilted, add the Parmesan cheese. Toss again until the cheese has melted and all ingredients are well combined.
Ingredients
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2 tablespoons extra virgin olive oil
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2 cloves garlic, finely chopped
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pinch of red pepper flakes
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1 pound ground chorizo
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5 cups fresh baby arugula
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1 cup freshly grated Parmesan cheese
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1 package fettucini, or linguine (16 ounce pkg)
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