Chorizo and Tomato Pasta
This quick and easy chorizo and tomato pasta is a weeknight winner! It combines hearty chorizo, garlic, and juicy cherry tomatoes for a burst of freshness, ready in just 20 minutes.
Minimal effort, maximum taste.
Serves: 2-3
Effort: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Gluten free option available
Ingredients
- 2 chorizo sausages, diced
- 2-3 garlic cloves, minced
- 1 punnet of cherry tomatoes (200-250g)
- 1/4 cup olive oil
- A handful of fresh spinach
- Fresh parsley, chopped (optional)
- 120-200g dried pasta (60-100g per person)
- Parmesan cheese, to serve
- Pinch of chili flakes (optional)
Instructions
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In a large frying pan over medium heat, warm 1/4 cup of olive oil.
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Add diced chorizo and cook for 2-3 minutes, then add minced garlic. Cook until the chorizo is crispy and the garlic is fragrant.
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Stir in the whole cherry tomatoes. Reduce the heat to medium-low, allowing them to cook down and form a sauce, about 10 minutes.
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Once the sauce has formed, add fresh spinach and let it wilt into the sauce.
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Meanwhile, cook your preferred pasta according to package instructions.
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Reserve 2-3 tablespoons of pasta water, then drain the pasta and add it to the sauce. Toss together, adding pasta water as needed to help the sauce cling. Season to taste, adding a pinch of chili flakes if desired.
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Dish up in bowls, topping with fresh parsley and a generous sprinkle of Parmesan cheese.
Hints & tips
- Gluten-Free Option: Swap out the pasta for a gluten-free alternative and check that the chorizo is gluten-free.
- Tomato Tips: Cherry tomatoes add a sweeter taste, but any fresh garden tomatoes will work well in this dish.
- Serving Suggestions: Pair with fresh greens or a handful of rocket leaves and a squeeze of lemon.
- Storage: Leftovers can be stored in the fridge for up to 3 days.
