Penne with Chorizo and Spinach
A really quick, easy and tasty dish of penne pasta and chorizo sausage. All you need to do is add all the ingredients in a pan, and let the chorizo do its magic.
Ingredients: (servers 6)
- 1lb (450 g) chorizo sausage, cut into 1-inch pieces on the diagonal
- 2 onions, thinly sliced
3 cloves garlic , crushed
- 1 red chili, deseeded and finely chopped, or a pinch of red pepper flakes (optional)
- 2 tablespoons shredded fresh basil
- 2 x 14-oz (400-g) cans chopped tomatoes
- 1 teaspoon light brown sugar
salt and freshly ground black pepper
- 1 lb 2oz (500g) penne
- 4 oz (100 g) baby spinach
freshly grated Parmesan, to serve
Heat a frying pan and tip in the chorizo sausage pieces, then cook for 2 minutes, tossing the pan occasionally to ensure they cook evenly. Add the onions and garlic, then cook for another 5 minutes until the onions are golden, stirring occasionally.
Stir the chili (if using) into the chorizo and onion mixture with the basil and cook for 1 minute. Pour in the tomatoes, add the sugar and season to taste. Bring to the boil, then reduce the heat and simmer for 30 minutes, until slightly reduced and thickened, stirring occasionally.
Meanwhile, cook the pasta in a large pot of boiling salted water for about 10 minutes, or according to the packet instructions, until al dente. Drain well and return to the pot. Stir in the chorizo sauce along with the spinach and mix well to combine — the heat of the pasta and sauce should cook the spinach instantly.
To serve, divide the chorizo and spinach pasta among warmed bowls and scatter over the freshly grated Parmesan.