Pasta picante con chorizo, espinacas y tomates secos

Ingredientes

• 200 g chorizo
• sliced
• 2 cloves of garlic
• finely chopped
• 1 red chilli
• seeds removed and finely chopped
• 200 g fresh spinach
• 100 g sun-dried tomatoes
• finely chopped
• 300 g penne pasta
• 2 tablespoons olive oil (if the chorizo doesn't release enough fat)
• 100 ml pasta water (reserve this while cooking)
• 10 g fresh basil leaves
• roughly chopped
• Juice of 1 lemon
• Salt and pepper to taste

Preparación

1. 1

   Hi everyone, I'm Margriet from Cookinglife and I love sharing quick, wholesome meals that make the whole family happy. This recipe for spicy chorizo pasta with spinach and sun-dried tomatoes is an absolute winner – it's easy to make, packed with flavour, and brings a lovely Mediterranean twist to your evening.Ingredients (serves 4):200 g chorizo, sliced2 cloves of garlic, finely chopped1 red chilli, seeds removed and finely chopped200 g fresh spinach100 g sun-dried tomatoes, finely chopped300 g penne pasta2 tablespoons olive oil (if the chorizo doesn't release enough fat)100 ml pasta water (reserve this while cooking)10 g fresh basil leaves, roughly choppedJuice of 1 lemonSalt and pepper to taste (go easy for a healthier option)Instructions:Heat a large frying pan over medium-high heat and add the chorizo slices. Fry for 3–4 minutes until crispy and the fat has rendered out, then remove from the pan and set aside — leaving the fat in the pan.Add the garlic and red chilli to the fat in the pan. Gently sauté for 1–2 minutes until the garlic is fragrant but not browned.Stir in the fresh spinach and cook until wilted, about 2–3 minutes. Add the sun-dried tomatoes and mix everything together.Meanwhile, cook the penne in a large pan of boiling water according to the packet instructions until al dente (about 10–12 minutes). Reserve 100 ml of the pasta water before draining.Add the drained pasta to the spinach and tomato mixture. Pour in a splash of pasta water, toss everything together, and fold in the chorizo.Remove the pan from the heat and stir through the fresh basil and lemon juice for a bright, fresh lift. Taste and season with a little salt and pepper if needed.Serve immediately in deep bowls, with an extra squeeze of lemon juice for even more freshness.Tips and variations from me, Margriet – for your kitchen adventures!This dish is already a crowd-pleaser, but it's easy to make your own. For a gluten-free version, simply swap in gluten-free pasta – it tastes just as good and is still lightning-fast. Want to cut back on salt? Choose a lower-salt chorizo and skip any added salt, letting the natural flavours do the talking. Feel free to throw in extra vegetables like cherry tomatoes for a pop of colour, or make it vegan with plant-based sausage. Enjoy – because for me, it's all about quick, nourishing meals with a generous dose of warmth!