Fill a large pot of water and add 1 teaspoon salt. Bring to a rolling boil and add pasta. Cook pasta according to manufacturer’s directions. Drain and set aside.
In a large sauté pan over medium-high heat add olive oil, red pepper flakes and smoked chorizo. Cook until chorizo begins to crisp on the edges.
Top crisp chorizo with onion, kale, baby broccoli and and sliced squash. Cook until onion is translucent, broccoli is tender, kale has wilted and squash is tender. About 8 minutes.
Add cooked rotini pasta and tomatoes. Toss until tomatoes and pasta are warmed through. Add salt and pepper to taste.