Chorizo sausage ½ lb.

Tomatoes,diced  – 1 can 14 oz.

Pepperoncini – 4 – diced small with seeds

Sour Cream

Garlic – 3 cloves – diced

Butter – 1 stick

In a large pot of salted water at boiling.

Cook ¾ lbs. of medium size Rigatoni

for about 9 minutes or to al dente

Use a two-quart pan at medium and a table spoon of olive oil.

Add in the garlic and pepperoncini.

Sauté until things get shiny.  Add the diced tomatoes. 

Mix in 2 Tbl spns. Of butter and 2 big scoops of sour cream.

Mix until it becomes pink. Cook for about 4 or 5 minutes.

Squeeze Chorizo from skins and break into bite sized pieces. 

Cook in a deep pan  to brown.

Maybe add 1 tblspn of olive oil but chorizo creates a lot of oil by itself.  

When the chorizo is browned add the tomato sauce. 

Drain the pasta and add to chorizo and tomato. 

Save a little pasta water incase you want to thin the sauce.

While this has been going on you should steam

about a half pound of turnip or mustard greens

In a large covered pan. 

First heat some olive oil. Toss in the greens.

Add a ¼ cup of vermouth.Cover and steam.

Drizzle in some balsamic vinegar and 2 Tblspns of butter

you have broken into bits. 

Cook for 5 minutes to break down the greens.

Spoon out the pasta/ tomato/ chorizo and the greens

onto deep plates,  add some crusty bread