This dish I sometimes call a “happy accident” because it came about one typical, crazy weeknight as I was trying to pull together dinner at the last minute. I had my favorite local, fresh chorizo sausage in the refrigerator but not much more. The kids wanted pasta so I combined the two and voila, a quick, easy, and loaded with flavor dish. The recipe has evolved over the years to include baby spinach which adds both beautiful color and extra nutrition. I’ve also replaced the fresh parmesan cheese – a staple in our house for any pasta dish – with a Spanish Manchego cheese which complements the chorizo sausage beautifully with a nutty but creamy flavor.
To round out this meal, I’ve paired it with a Spanish Garnacha wine. While pairing food with this grape isn’t always easy due to its high alcohol, and low acid characteristics, I’ve found that pairing Spanish-based foods with Spanish wines works very well. Look for a Spanish Garnacha that is made with 100% Garnacha grapes. Or, is the primary grape variety in a Garnacha blend. Why? The more Garnacha in the blend, the spicier the wine will taste and will pair better with the spice in the Chorizo. Enjoy! Check out my Spanish Garnacha pairing page to learn more.
Chorizo Pasta with Spinach & Manchego
Ingredients
- 1 lb fresh chorizo sausage
- 1 package baby spinach
- 1 1b fresh or box pasta
- ½ cup freshly grated manchego cheese
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
Directions
- Step 1 Place spinach in a large serving bowl. Toss with 1 tablespoon of the olive oil. Season with salt & pepper. Set aside.
- Step 2 Remove the chorizo from the casing and brown over medium heat until cooked through. Approximately 8-10 minutes. Set aside.
- Step 3 Cook the pasta in a large pot of boiling salted water based on package directions. Drain the pasta, reserving ½ cup of pasta water. Add the pasta water & pasta to the chorizo. Add the cheese and stir for 1 minute.
- Step 4 Add the pasta & chorizo to the spinach and toss to combine. Place in serving bowls drizzled with extra virgin olive oil and extra manchego cheese.
