Pasta is great quick dinner and this tomato and chorizo pasta tastes divine and cooks in around 15 minutes!
The Perfect Quick Pasta Dinner.
This simple recipe is just one of dozens of quick pasta recipes here on my site. Pasta is a great ingredient to use at the base of a hearty and frugal dinner.
This particular recipe uses chorizo sausage, traditionally a Spanish or Portuguese ingredient.
However, an ingredient that you will find in some surprising places like South India, South East Asia due to their Portuguese links.
Of course, there are less surprising places like the Southern United States and South America dues to their Spanish links.
This recipe relies heavily in the fat and paprika in the chorizo sausage. It forms the fat that we use to coat the pasta in lieu of a pasta sauce.
What No Sauce?
I’m not a huge fan of drowning pasta with sauce and very much favour using oil or butter to coat pasta. Then I combine that with simple ingredients, it allows the pasta texture and flavour to stand out.
As I mentioned above this recipe relies on the fat in the sausage to form a dressing.
So when you are buying your chorizo sausage please do not buy something that purports to be “low fat”. A low fat sausage is no good to man nor beast, just eat fewer sausages if you want less fat!
Anyway, I digress!
How to Season This Recipe.
As with all pasta recipes you need to season your pasta cooking water well, and I mean loads of salt! A good tablespoon in 3-4 litres of water.
This should mean perfectly seasoned pasta when it is cooked.
Of course, we also have chorizo sausage, generally speaking this will also be pretty salty.
All that we add in addition to this is spinach and tomato.
Tomatoes typically thrive on lots of salt due to the water content but here we remove much of that water and just use the flesh.
I like to add lots of black pepper to this recipe too, but you can omit that if you wish. But I think that both tomatoes and spinach love black pepper.
We add the final seasoning with the cooking water from the pasta.
This, as we have already said, is really salty so add a little at a time and add just enough to form an emulsion of the fat and liquid on the pasta.
- 100 g Chorizo Sausage
- 75 g Baby Spinach
- 250 g Tomato
- 200 g Short Pasta
- Salt to Taste
- Black Pepper to taste
- Slice the chorizo sausage into coins around 2-3mm thick.
- Heat a dry pan over a medium high heat and when hot add the chorizo.
- Whilst the chorizo is cooking bring a pan of salted water to boil.
- When the water is boiling add the pasta and cook for a minute less than the instructions on the packet.
- Flip the chorizo halfway through the cooking time.
- Remove the seeds from the tomatoes and cut the flesh into a 4-5mm dice.
- Pick and clean the baby spinach.
- 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 hard just warm it through.
- Drain the pasta and add it to the sausage and tomato followed by a couple of tablespoons of the cooking liquid from the pasta.
- Mix to combine.
- Then pile on the spinach add a lid and allow to wilt for 30 seconds.
- Mix, have a taste and add pepper as desired, you should not need additional salt.
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: 420 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 44mg Sodium: 945mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 20g