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Chorizo Pasta with Tomatoes and Spinach

This chorizo pasta recipe features fresh tomato & spinach, it is nutritious, delicious and simple, oh yeah it also cooks in just 15 minutes!

Portrait image of cured sausage pasta served with wilted spinach and fresh tomato cubes in a white bowl

Spanish Influenced Pasta?

This simple recipe is just one of dozens of quick pasta recipes here on my site.

This particular recipe uses chorizo, traditionally a Spanish or Portuguese ingredient.

But it is great at leading the flavours in a meal too.

Like many of my pasta recipes this is “dressed” rather than slathered in a sauce.

It is a technique that I use in recipes as diverse as my tomato and salmon pasta through to my squid ink spaghetti with pepperoni and peas.

This recipe relies on the fat of the chorizo as the base for our “dressing”.

We then use some of that starchy cooking liquid to emulsify with this fat and form a coating for the pasta.

The cooking water is essential in creating a good clingy dressing and one that I use all of the time.

It features in everything from my carbonara with peas to my salami and leek pasta.

Portrait over head image of cured sausage pasta served with wilted spinach and fresh tomato cubes in a white bowl

What Type Of Chorizo to Use.

There are two types of this sausage, the first is a fresh version that loosely resembles my Italian sausage. It is perfectly possible to make Spanish chorizo sausage at home too!

The second is a cured and dried sausage similar to salami or pepperoni. It is the dried version that we use here!

Both of these versions are available as mild or spicy.

The great thing about this recipe is that it works equally well with all variants of this delicious sausage!

It is often used with seafood as in my baked cod recipe and my fried calamari rings.

If you can not get chorizo then feel free to swap it out for salami or any smoked or cured sausage in this pasta recipe.

Don’t blame me if you get into trouble by repeating this but… Chorizo and Salami are very similar things and can be used interchangeably.

Check out me risking the wrath of the web!

Portrait close up image of cured sausage pasta served with wilted spinach and fresh tomato cubes in a white bowl

The Seasoning.

Get the seasoning right and the simplest of dishes can be amazing. Get it wrong and they can be super salty or just plain flat.

This begins in this recipe with seasoning your pasta when it is cooking. You need a generous tablespoon of salt for 3-4 litres of water.

This should mean that it is perfectly seasoned when it is cooked.

As the chorizo sausage is already cooked you can taste this and check the salt levels.

All that we add in addition to this is spinach and tomato.

Using the cooking water I mentioned earlier to create the dressing means that this recipe should not need any additional salt.

I do however add lots of freshly ground black pepper because I think that it is delicious with both tomatoes and spinach.

Black pepper is a big and bold flavour and should be added to taste, I use somewhere between 1/2 and 1 teaspoon.

Square image of chorizo pasta served with wilted spinach and fresh tomato cubes
Yield: 2 Servings

Chorizo Pasta Recipe with Fresh Tomatoes & Spinach

Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes

This simple chorizo sausage pasta recipe cooks in just 15 minutes and uses a hearty capunti combined with tomatoes and spinach to create a delicious easy dinner!

Ingredients

  • 100 g (3.5 oz) Chorizo Sausage
  • 75 g (2.5 Cups) Baby Spinach
  • 2-3 Medium Tomatoes
  • 200 g (2 Cups) Short Pasta.
  • Salt to Taste.
  • Black Pepper to taste.

Instructions

  1. Slice the chorizo sausage into coins around 2-3mm thick.
  2. Heat a dry pan over a medium high heat and when hot add the sausage.
  3. Whilst the chorizo is cooking bring a pan of salted water to boil.
  4. When the water is boiling add the pasta and cook for a minute less than the instructions on the packet.
  5. Flip the chorizo halfway through the cooking time.
  6. Remove the seeds from the tomatoes and cut the flesh into a 4-5mm dice.
  7. Pick and clean the baby spinach.
  8. Just before the pasta is ready to be drained add the tomatoes to the sausage and toss. We do not want to cook this tomato, just warm it through.
  9. Drain the pasta and add it to the sausage and tomato followed by a couple of tablespoons of the cooking liquid from the pasta.
  10. Mix to combine.
  11. Then pile on the spinach add a lid and allow to wilt for 30 seconds.
  12. Mix, have a taste and add pepper as desired, you should not need additional salt.

Notes

I use capunti pasta in this recipe but something like orecchiette would work equally well.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 420Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 44mgSodium: 945mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 20g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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