Spicy Chorizo & Spinach Pasta

This is a tasty and filling pasta dish with chorizo, spinach and whole lots of pasta! It’s quite simple to throw together for a yummy dinner and it’s also great for next day leftover lunches for the office. The whole deliciousness of the sauce lies in its spiciness, so just this one time cook something else for the kids so that doesn't stop you from going crazy with that Cajun spice! J

If you don’t have Cajun spice in your pantry you can still just use chili powder, black pepper or some chili sauce for the heat. It’s a very versatile and forgiving dish so you can experiment with different spices and sauces to flavor it and I promise it will still turn out pretty good. 

Spicy Chorizo & Spinach Pasta

Adapted from: Pioneer Woman

Ingredients

6 Chorizos, cut into bite sized pieces

3 teaspoons Cajun Spice, more to taste

250 grams macaroni or any pasta of choice

2 Tablespoons Olive Oil

2 Tablespoons Butter

3 cloves Garlic, Minced

1 tomato, diced

2 cups of fresh Spinach

2 cups Low Sodium Chicken Broth

1/2 cup White Wine

1 cup Heavy Cream

Freshly Ground Black Pepper, to taste

Method

1. Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
2. Sprinkle 1 1/2 teaspoons Cajun spice over the chorizo. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add the chorizo and sauté for a couple of minutes. Remove with a slotted spoon and place on a clean plate.
3. Add the remaining olive oil and butter. When heated, add onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring continuously so they don’t burn. Add tomatoes and cook for an additional 30 seconds.  Add in the spinach and stir until just wilted. Remove the vegetables from the pan.
4. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, and/or salt to taste. Sauce should be spicy!
5. Finally, add the chorizo and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add the drained pasta and toss to combine. Bon Appetite! J