Spanish-Style Chorizo Pasta
This easy recipe packs the flavor of an all-day pasta sauce but cooks in just 20 minutes with the help of a few pantry staples! Jarred roasted peppers bring bursts of sweetness, double concentrated tomato paste adds that slow-simmered feeling, and a touch of sherry vinegar lends balance. Be sure to seek out Spanish chorizo.
Servings: 4
Ingredients
- 8 ounces short pasta, such as orecchiette or ounces short pasta, such as orecchiette or penne
- 2 tablespoons extra virgin olive oil
- 4 ounces Spanish chorizo, casing removed and thinly sliced (see note)
- 1 small yellow onion, chopped
- 2 garlic cloves, finely minced
- Kosher salt
- 2 tablespoons double-concentrated tomato paste
- 6 ounces jarred roasted red peppers (or 1 large freshly roasted bell pepper), sliced into thin strips
- 10 ounces mature spinach (not baby spinach; see note), coarsely chopped
- 1 tablespoon sherry vinegar
- Freshly cracked black pepper
- 2 ounces manchego cheese (optional), shaved into thin slices using a vegetable peeler
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until just al dente according to the package. Reserve 1 cup of pasta water before draining.
- Meanwhile, cook the chorizo, onion, and garlic. In a large Dutch oven over medium heat, heat the olive oil until shimmering. Add the chorizo, onion, and garlic. Saute, stirring frequently, until the chorizo has rendered some of its orange fat and the onion is softened, 5-6 minutes. Season with a hefty pinch of salt.
- Add the tomato paste and peppers: Carefully stir in the tomato paste and peppers. Saute, stirring frequently, until tomato paste begins to brown, 2-3 minutes.
- Wilt the spinach: Spread the spinach on top of the red pepper mixture, followed by the cooked pasta. Drizzle 1/2 cup of reserved pasta water over the pasta and stir until the pasta is thoroughly coated and the spinach is wilted. Add more pasta water, a splash at a time, if needed to create a glossy sauce.
- Season and serve: Add the sherry vinegar and season with salt and pepper to taste, tossing once more to combine. Divide the chorizo pasta between serving bowls and garnish with shavings of manchego cheese, if using. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Mature spinach: Baby spinach will loose its shape, but feel free to substitute the spinach for another sturdy green like Swiss chard or kale.
- Notes on Spanish chorizo:
- Do not substitute with Mexican chorizo, as the flavor and texture will not adapt well to this recipe.
- While the casing on most Spanish chorizos is technically edible, it can be hard and not very appetizing. To remove, make a small cut at the top of the sausage with a knife and carefully peel the casing off from there. Some specialty retailers also sell pre-sliced Spanish chorizo with the casing removed.
- For a spicier version: Stir in 1/2 teaspoon red pepper flakes along with the cooked pasta and wilted spinach.
Nutrition
Calories: 397.8kcal | Carbohydrates: 51.2g | Protein: 15.2g | Saturated Fat: 5.4g | Monounsaturated Fat: 5.2g | Cholesterol: 19.6mg | Sodium: 792.7mg | Potassium: 712.8mg | Fiber: 4.7g | Vitamin A: 7092.9IU | Vitamin C: 44mg | Calcium: 263.4mg | Iron: 3.5mg
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