Pasta With Chorizo And Spinach Recipes

PASTA WITH CHORIZO AND SPINACH

Steps:

• Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.

BAKED ZITI WITH CHORIZO AND SPINACH RECIPE - (4/5)

Steps:

• Preheat oven to 400 degrees F. Oil a large 13-inch x 9-inch baking dish. Bring a large pot of salted water to boil. Add pasta. Cook until just al dente. Drain. Meanwhile, heat Dutch oven or large saucepan oven over medium heat. Add olive oil. When oil is hot, add onions, peppers and garlic. Cook, stirring occasionally until they start to soften, about 3 to 5 minutes until start to soften. Add sausages and oregano. Cook, stirring occasionally, about 3 to 5 minutes. Add wine. Let reduce for 1 to 2 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce heat to simmer. Let simmer until flavours marry, about 5 minutes. Add pasta, spinach, basil and boccocini. Toss to combine. Transfer to prepared baking dish. Sprinkle with grated provolone cheese. Bake, uncovered, until browned and bubbly, about 35 to 45 minutes. Let rest for 5 minutes before serving.

CREAMY CHORIZO PASTA WITH SPINACH

Steps:

• Quarter the cherry tomatoes. Remove the stem and the seeds from the red bell pepper. Finely chop the bell pepper and onion.
• Heat olive oil in a large skillet over medium heat. Add tomatoes, bell pepper, and onion with a pinch of salt and the crushed red pepper. Stir to coat everything in the oil, then cook for 7-8 minutes until the vegetables are softened.
• Cook the dried pasta shells in boiling salted water until al dente (about one minute less than the package directions.). To time this best, pour the pasta into the boiling pasta water when you add the chorizo to the softened vegetables.
• Add the chorizo and garlic, and cook for 5-6 minutes, breaking the chorizo into small pieces as it cooks. Stir in the sugar, then pour in the half & half. Stir the half & half into the chorizo until it is mostly absorbed, then stir in the fresh spinach until it has completely wilted down and mixed into the chorizo sauce.
• Use a slotted spoon to transfer the cooked pasta shells directly into the chorizo and spinach sauce, reserving the pasta water. Stir to coat the pasta entirely in the chorizo and spinach sauce, then turn the heat off from under the skillet.
• Stir in the parmesan. If you want a creamier pasta, stir in reserved pasta water 1/4 cup at a time until it's as creamy as you like it. Taste the pasta, and season with salt and pepper to taste.
• Stir in the freshly squeezed lemon juice, and serve immediately (with more parmesan if you like!)