Creamy Chorizo and Spinach Pasta
Ingredients
-
1
cup
Cherry Tomatoes
-
½
large
Red Bell Pepper
-
½
medium
Yellow Onion
-
1
Tbsp.
Olive Oil
-
½
tsp.
Crushed Red Pepper
-
Kosher Salt
to taste
-
Freshly cracked Black Pepper
to taste
-
1½
cups
Medium Shells dried pasta
-
½
lb.
fresh Mexican Chorizo
-
2
cloves
Garlic
-
½
tsp.
Granulated Sugar
-
½
cup
Half & Half
-
4
cups
Fresh Baby Spinach
-
⅓
cup
finely grated Parmesan Cheese
-
Pasta Water
as needed
-
1 or 2
wedge(s)
Lemon
Instructions
- Chop the cherry tomatoes, red bell pepper, and yellow onion, then sauté them in olive oil with salt and crushed red pepper until softened.
- While the vegetables are cooking, boil salted water and cook the pasta shells until al dente, stopping one minute before the package directions.
- Add the chorizo and minced garlic to the pan, cooking until the chorizo is browned and cooked through. Stir in sugar and half & half.
- Mix in the fresh spinach until wilted, then transfer the cooked pasta shells directly into the chorizo sauce and stir to combine.
- Turn off the heat and stir in the Parmesan cheese. Adjust the creaminess with reserved pasta water if desired, then add fresh lemon juice before serving.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
16g
Total carbohydrates
25g
Total protein
12g
Sodium
441mg
Cholesterol
34mg
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