Chorizo, spinach and feta pasta

Ingredients

• 500 g penne
• 1 tbsp olive oil
• 1 chorizo sausage, thinly sliced into half-moons
• 1 small brown onion, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp tomato paste
• 1–2 tsp dried chilli flakes, to taste
• 2 x 400 g tins cherry tomatoes
• 1 chicken stock cube, crumbled
• 120 g baby spinach leaves
• Salt and black pepper
• 50 g feta, crumbled

Instructions

1. Bring a large saucepan of salted water to the boil over high heat. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large frying pan over medium heat. Add the chorizo and cook for 5 minutes, or until browned, then transfer to a plate leaving the flavoured oil in the pan. Add the onion and cook, stirring, for a few minutes until softened. Add the garlic and cook for a further minute.
2. Stir through the tomato paste, followed by the chilli flakes, cherry tomatoes and crumbled stock cube. Bring to a simmer and cook for a few minutes. Add the chorizo back to the pan with the baby spinach leaves and stir gently until it wilts.
3. Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the sauce with ¼ cup pasta cooking water and stir through. Remove from the heat and add extra pasta water if you’d prefer! Season to taste with salt and pepper.
4. Divide the pasta between bowls, sprinkle with the feta cheese and crack over a little freshly ground black pepper and serve.

Note

• Any leftovers can be stored in the fridge for 3 days and reheated in the microwave or on the stovetop.

Photography by Jiwon Kim.

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