Chorizo Pasta With Spinach Recipe

Chorizo pasta is a Spanish comfort meal for good reason. Smoky chorizo, sweet roasted red peppers, and acidic manchego cheese make a rich sauce. Prepared in 35 minutes!

Ingredient

– 8 ounces short pasta, such as orecchiette or pipette rigate – 2 tablespoons Hojiblanca Spanish extra virgin olive oil – 4 ounces Spanish chorizo, casing removed and thinly sliced – 1 small yellow onion, chopped – 2 garlic cloves, finely minced – Kosher salt – 2 tablespoons double-concentrated tomato paste – 6 ounces jarred roasted red peppers, drained thoroughly and sliced into thin strips, or 1 large roasted red pepper – 10 ounces mature spinach coarsely chopped – 1 tablespoon sherry vinegar – Freshly cracked black pepper, to taste – 2 ounces manchego cheese, shaved into thin slices using a vegetable peeler (optional)

Direction

Heat a big saucepan of strongly salted water to boiling. Add pasta and simmer until al dente. Save 1 cup of pasta water before draining. Drain pasta well and leave aside.

Burst

1

White Line

As pasta cooks, shimmer olive oil in a large Dutch oven over medium heat. Adding onion, garlic, and chorizo chunks. Stir continually until the chorizo releases orange fat and the onion is cooked, 5-6 minutes. Sprinkle salt liberally.

Burst

2

White Line

The oil may spill when adding the tomato paste and peppers, so mix carefully. Stir regularly until tomato paste browns, 2-3 minutes.

Burst

3

White Line

Put spinach and noodles over the red pepper mixture. Toss pasta with ½ cup of residual spaghetti water until fully coated and spinach has wilted. Add pasta water splashes for a glossy sauce.

Burst

4

White Line

Add sherry vinegar and salt and pepper to taste, stirring again. If used, serve chorizo pasta in dishes with manchego cheese shavings. Serve now.

Burst

5

White Line

also see

also see

Churros Con Chocolate (Spanish Churros With Chocolate) RecipeRecipe