Chorizo and Spinach Pasta

Ingredients

• 500 grams rigatoni pasta (and 1 cup reserved pasta water)
• 1 tablespoon olive oil
• 3 to 4 shallots (diced)
• 1 pint cherry tomatoes (halved)
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 500 grams spanish chorizo
• 1/2 cup half and half (or cream)
• 2 to 3 cups baby spinach (or more)
• 1/2 cup freshly grated parmesan
• 1 wedge lemon

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta under al dente, stirring occasion, according to package instructions. Drain when finished, making sure to reserve at least 1 cup of pasta water.

2. 2

   Meanwhile, heat the olive oil in a skillet over medium-high heat and add the shallots and cherry tomatoes. Saute for 2 minutes before adding the minced garlic and salt. Saute for another minute.

3. 3

   Then add the chorizo and saute for around 4 to 5 minutes.

4. 4

   Add the half and half to the skillet along with ¼ cup of salted pasta water.

5. 5

   Give everything a stir before adding the spinach in batches, making sure to fold the spinach in so they start wilting.

6. 6

   Transfer everything in the skillet into the pot of pasta and toss until well combined and the spinach finishes cooking.

7. 7

   Remove the pot from heat and add the parmesan. Stir until the parmesan has melted into the pasta and finish off with a squeeze of fresh lemon before serving. Garnish with additional parmesan if desired.