Spicy Chorizo Pasta

A robust and spicy pasta dish featuring crumbled Italian chorizo, fire-roasted tomatoes, and fresh spinach, ready in under 30 minutes.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.90/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• budget-friendly
• comfort food
• quick
• savory
• spicy

Ingredients

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 pound Italian chorizo (casings removed)
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 28 ounce crushed fire-roasted tomatoes
• 0.75 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 5 ounce fresh spinach
• 0.5 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian chorizo, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
3. Add the diced yellow onion and minced garlic to the skillet with the chorizo. Cook until the onion is softened, about 3-4 minutes.
4. Stir in the crushed fire-roasted tomatoes, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a simmer and cook for 5 minutes.
5. Add the fresh spinach to the sauce, stirring until it wilts, about 2 minutes.
6. Drain the cooked penne pasta and add it directly to the skillet with the sauce. Toss to combine.
7. Stir in 1/2 cup of grated Parmesan cheese. Serve immediately, garnished with additional Parmesan if desired.

Notes

For a milder flavor, reduce or omit the red pepper flakes.

Nutrition (per serving)

• Calories: 630
• Protein: 30.5 g
• Carbohydrates: 70.2 g
• Fat: 25.5 g
• Fiber: 7.1 g
• Sodium: 1280 mg
• Saturated Fat: 8.7 g
• Sugar: 7.3 g
• Cholesterol: 60 mg