Chorizo and Spinach Pasta

This chorizo and spinach pasta recipe comes together quickly in a few simple steps, making for the perfect weeknight meal. Using simple ingredients, they come together to make a cozy and flavorful pasta that can be customized in so many ways!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings to 6 servings

Calories 789kcal

Author Carmy

Ingredients

500 grams rigatoni pasta and 1 cup reserved pasta water
1 tablespoon olive oil
3 to 4 shallots diced
1 pint cherry tomatoes halved
1 tablespoon minced garlic
1 teaspoon salt
500 grams spanish chorizo
½ cup half and half or cream
2 to 3 cups baby spinach or more
½ cup freshly grated parmesan
1 wedge lemon

Instructions

Bring a large pot of salted water to a boil. Cook the pasta under al dente, stirring occasion, according to package instructions. Drain when finished, making sure to reserve at least 1 cup of pasta water.
Meanwhile, heat the olive oil in a skillet over medium-high heat and add the shallots and cherry tomatoes. Saute for 2 minutes before adding the minced garlic and salt. Saute for another minute.
Then add the chorizo and saute for around 4 to 5 minutes.
Add the half and half to the skillet along with ¼ cup of salted pasta water.
Give everything a stir before adding the spinach in batches, making sure to fold the spinach in so they start wilting.
Transfer everything in the skillet into the pot of pasta and toss until well combined and the spinach finishes cooking.
Remove the pot from heat and add the parmesan. Stir until the parmesan has melted into the pasta and finish off with a squeeze of fresh lemon before serving. Garnish with additional parmesan if desired.

Notes

If using raw Mexican chorizo, cook for 5 to 6 minutes, breaking up the meat into bite-sized pieces.
Add more pasta water and parmesan as needed if you'd prefer a saucier pasta.

Nutrition