Creamy Chorizo Pasta
If you need another 30 minute pasta dish to add to your weekly meal planner, then try this deliciously creamy Chorizo Pasta. With a velvety tomato sauce, chunks of spiced chorizo and fresh spinach, this is a pasta dish which works equally well as a quick midweek meal or fancier date night dish.
Servings: 4 servings
Calories: 612kcal
Equipment
- Pasta Pot
Ingredients
- 300 grams pasta
- 150 grams chorizo sliced
- 1 400g can chopped tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp tomato puree (tomato paste)
- 1 onion diced
- 2 garlic cloves diced
- 150 ml double cream (heavy cream)
- 150 grams spinach
- 75 grams Parmesan
Instructions
- Heat the oil in a large pot, add the onion and chorizo and cook for 5 minutes, stirring often, until the onion starts to soften. Stir in the garlic, tomato puree and herbs.
- Stir in the tinned tomato then fill the can ⅓ with water, swill and add to the pot. Allow to come to a gentle boil then turn the heat down and simmer for 10 minutes.
- At this point you can put the pasta on to cook until al dente before draining. Make sure to reserve a cup of the cooking water. (Or you can use a skimmer to scoop the pasta straight into the sauce.)
- Add the pasta, chorizo, spinach and cream plus a couple tablespoons of pasta water into the tomato sauce base and stir well.
- Allow to simmer for 2-3 minutes until the spinach is wilted then stir in the parmesan plus more pasta water if needed - the sauce should be thick and glossy.
- Stir in a crack of black pepper and a pinch of salt if needed and garnish with more parmesan to serve.
Nutrition
Calories: 612kcal | Carbohydrates: 63g | Protein: 25g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 348mg | Potassium: 507mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4383IU | Vitamin C: 14mg | Calcium: 323mg | Iron: 3mg