Chorizo and Spinach Pasta

Introduction

This is a very simple and reliable chorizo and spinach pasta. If you start the pasta water right away, dinner is done in roughly 14 minutes.

Using raw chorizo is the key: it seasons the whole pan while it cooks, so the sauce builds fast without much extra work.

Step-by-step

Ingredients

• 320 g rigatoni or penne (11.3 oz)
• 300 g raw chorizo, cut into bite-size pieces (10.5 oz)
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 garlic cloves, finely chopped
• 1 large tomato, cut into chunky pieces
• 0.5 tsp chili flakes
• 65 g baby spinach (2.3 oz)
• 75 ml heavy cream (0.3 cup)
• 1 tbsp olive oil, if needed
• Salt and black pepper to taste

Method

1. Bring a large pot of salted water to a boil. Cook the pasta al dente according to the packet.
2. Heat a large pot or deep skillet. Cook the chorizo over medium-high heat in a little oil until browned.
3. Add bell pepper and onion, and cook until softened with a little color on the edges.
4. Stir in garlic and tomato. Cook for 1 minute.
5. Add chili flakes and baby spinach. Toss until the spinach wilts, about 1 minute.
6. Pour in the cream and let the sauce simmer for 1-2 minutes.
7. Transfer the pasta to the pot with a splash of pasta water. Toss well and adjust with salt and pepper.

Serving note

Use a larger pasta shape like rigatoni or penne so the sauce clings properly. If you want a brighter finish, add a few drops of lemon right before serving.