Creamy Chorizo and Spinach Pasta

Ingredients

• 1 Tbsp. Olive Oil
• 1 cup fresh Cherry Tomatoes
• ½ of a large Red Bell Pepper
• ½ of a medium Yellow Onion
• Kosher Salt & freshly cracked Black Pepper
• ½ tsp. Crushed Red Pepper (optional)
• 2 cloves Garlic
• ½ lb. fresh Mexican Chorizo (best quality – see notes)
• ½ tsp. Sugar
• ½ cup Half & Half (or whole milk, or cream)
• 1 ½ cups dried Medium Shells Pasta (or your favorite)
• 4 cups tightly packed Fresh Baby Spinach
• ⅓ cup finely grated Parmesan Cheese
• Pasta Water (be sure to save it!)
• 1 or 2 Lemon Wedges

Ingredient Notes + FAQs

Veggies → Use the freshest vegetables you can find.  This does make a difference in flavor, I promise!  Try to grab these ingredients on the same day you make the pasta, or a day before (if you can).  This is particularly important for the spinach.

Crushed Red Pepper→ Completely optional. We love a little heat in most of our meals, so I usually add it to pasta dishes. Amp up the heat with finely chopped fresh jalapeño, or leave the crushed red pepper out completely for a milder taste.

Chorizo →Look for Mexican chorizo that is behind the meat counter.  We want freshly made Mexican chorizo that resembles ground pork (or beef) for this recipe.  If you have a store that makes chorizo in the meat department and sells it by the pound, I would definitely recommend purchasing it.  I actually prefer the Mexican chorizo from Whole Foods; it has a really awesome cinnamon note, and it’s always super fresh.  The chorizo you use makes a big difference in this recipe, so if you can find some really good stuff, buy it!  Purchasing it by the pound is also so helpful when you only need half a pound. 🙂

Half and Half → Half and half, whole milk, and heavy cream are interchangeable in this recipe.  Half and half is an equal blend of milk and cream, so it offers the richness of the cream with fewer calories per serving.  Whole milk doesn’t offer as much flavor, but still lends a luxurious creamy texture to this recipe.  Heavy cream is full of rich flavor, but comes with the calories, too.  Use whichever you’re most comfortable with or craving!

Pasta Choice → Medium shells are great for this chorizo pasta recipe because they act like little cups that hold the chorizo, sauce, and veggies in every bite. Alternative pasta shapes that would work well are orecchiette, large shells, rigatoni, or penne. OR use whatever you love, but note that short pasta shapes are ideal.

Parmesan Cheese → Use good Parmesan Cheese.  This is another thing that I talk about a lot; good Parmesan is worth it.  I actually buy a chunk from Whole Foods (I like to buy things there that really are worth it!), and it costs me $5.  That $5 chunk lasts us for at least a dozen meals, so it’s an easy choice to make that really steps up the flavor of your recipes.

Pasta Water → Save your pasta water!!  Don’t dump out that liquid gold!  It’s actually easy to save it for this recipe, because you use a slotted spoon to scoop the cooked shells directly into the creamy chorizo sauce.  The shells will already transfer over some of the pasta water inside of them, and that’s a good thing.  Save the rest of the pasta water so you can make the sauce even creamier if you want!

Lemon Juice → Don’t skip the lemon juice!  It may seem odd, but the fresh lemon juice at the end adds a touch of acidity that really balances the creamy, rich flavors in this dish.  It won’t make it taste lemon-y, I promise.  It just make the whole dish taste better. 🙂 Can I use lime juice? Yes, that works!

Recipe Tips & Tricks

• Use fresh (uncooked) Mexican chorizo. It’s softer and spicier than Spanish chorizo, and it renders flavorful fat that becomes the base of your sauce.
• Control the creaminess. For a thicker sauce, simmer an extra minute or two before tossing with the pasta. For a looser sauce, splash in a bit of reserved pasta water.
• Taste as you go. The flavor and saltiness of chorizo can vary, so always taste before adding extra salt (it’s easy to overdo it.)
• Don’t skip the lemon. The squeeze of lemon juice right before serving makes the creamy sauce pop (and balances all that smoky spice).

Ways to Customize this Recipe

• Add more heat. Add more crushed red pepper flakes, or chopped fresh jalapeños.
• Make it extra cheesy. Stir in shredded Cheddar, Monterey Jack, or Pepper Jack at the end for a thicker, cheesy version.
• Add more veggies. Add diced zucchini, chopped roasted red peppers, or yellow / green / orange bell peppers with the other veggies in step one. Sundried tomatoes would be great to mix in with the spinach in step four, too!
• Swap the greens. Baby kale or arugula can replace spinach if that’s what you have on hand.
• Play with pasta shapes. Short pastas like rigatoni, cavatappi, or orecchiette hold onto that creamy sauce really well!
• Make it lighter. Replace part of the chorizo with mushrooms for a veggie-forward version.

Wine Pairings for Chorizo Pasta:

How to Store Leftovers

• Store in the Refrigerator: Let the pasta cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 3 days. 
• Reheat on the Stovetop: For best results, reheat on the stovetop over medium-low heat, stirring often until hot and creamy again. If you’re short on time, the microwave works, too. Just heat in short bursts, stirring between each. The sauce thickens as it chills, so stir in a spoonful of milk, cream, or even pasta water before warming it up.

More Small Batch Pasta Recipes

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• New! Roasted Tomato + Feta + Chicken Pasta  (makes 2-3 servings)
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• Pinterest-viral Creamy Cajun Linguine (makes 2 servings)
• Quick + easy Roasted Veggie Pasta with Parmesan Cream Sauce (makes 2-3 servings)