Your Weekly Pasta Fix at Earl

 

As summer winds down, there’s something special about embracing the last warm days with flavors that capture the essence of both seasons and cultures. My Chorizo Pasta with Roasted Red Peppers and Spinach is the perfect fusion of Spanish and Italian cuisines—two culinary traditions that have long captured my heart. The smoky, spicy kick of Spanish chorizo pairs harmoniously with the comforting, al dente Italian pasta, creating a dish that feels both vibrant and soul-satisfying.

Chorizo Pasta with Roasted Red Peppers and Spinach

Serves 3-4

Prep Time: 15 minutes

Cook Time: 20 minutes

 
 

Ingredients

  • 220g short pasta (e.g. orecchiette or pipette rigate)

  • 2 tbsp extra virgin olive oil

  • 100g chorizo (casing removed and thinly sliced)

  • 1 small brown onion (chopped)

  • 2 garlic cloves (finely minced)

  • Salt (to taste)

  • 2 tbsp double-concentrated tomato paste

  • 170g jarred roasted red peppers (drained and sliced into strips, or 1 large roasted red pepper)

  • 300g mature spinach (coarsely chopped)

  • 1 tbsp sherry vinegar

  • Freshly cracked black pepper (to taste)

  • 50g manchego cheese (shaved into thin slices using a vegetable peeler - optional)

Method

  1. Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until just al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

  2. Cook the chorizo, onion, and garlic: While the pasta is cooking, heat olive oil over medium heat in a large Dutch oven. Once the oil begins to shimmer, add the sliced chorizo, chopped onion, and minced garlic. Sauté, stirring frequently, until the chorizo releases some of its fat and the onion softens (about 5-6 minutes). Season with a pinch of salt.

  3. Add the tomato paste and peppers: Stir in the tomato paste and roasted red peppers. Be cautious, as the oil may splatter when the ingredients are first added. Continue to sauté, stirring often, until the tomato paste begins to brown, about 2-3 minutes.

  4. Wilt the spinach: Add the spinach on top of the red pepper mixture, followed by the cooked pasta. Drizzle in 1/2 cup of the reserved pasta water and stir until the pasta is evenly coated and the spinach has wilted. Add more pasta water, a little at a time, to achieve a glossy sauce.

  5. Season and serve: Stir in the sherry vinegar and season with salt and pepper to taste. Toss to combine, then divide the pasta between serving bowls. Garnish with manchego cheese shavings, if using. Serve immediately.

Enjoy / Disfrutar / Godere

 
THOMAS NEWFIELD