Chorizo and Spinach Linguine is a traditional American recipe for a classic dish of linguine pasta in a tomato sauce with chorizo sausage and spinach which can be served as a lucky meal over New Year. The full recipe is presented here and I hope you enjoy this classic American version of: Chorizo and Spinach Linguine.
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Chorizo and tomato based sauce tossed with linguine pasta and baby spinach for an easy, 30 minute meal perfect for any day of the week... the use of greens and pork-based sausages as well as long pasta shapes also makes this an excellent recipe to bring luck for the New Year.
Ingredients:
500g linguine pasta
275g Chorizo sausage
2 garlic cloves, minced
1 red onion, diced
2 tbsp tomato purée
400g tin diced tomatoes
2 tsp granulated sugar
175ml dry red wine
Pinch of dried chilli flakes
90g fresh baby spinach leaves
Salt and freshly-ground black pepper, to taste
To Garnish:
grated Parmesan cheese
Fresh flat-leaf parsley, chopped
Method:
Bring a large pan of salted water to a boil. Once boiling, add the linguine and cook according to the packet instructions, until al dente (about 8–10 minutes).
In the meantime, place a large heavy-based frying pan or skillet over medium-high heat. When hot add the chorizo and fry, stirring often.
Once the chorizo is just over half cooked, add the onions and stir-fry until translucent and tender (about 4-5 minutes). Add the minced garlic and cook for 1 minute further.
Stir in the tomato purée, diced tomatoes, sugar, chilli flakes and dry red wine. Stir well to combine then bring the sauce to a boil. Reduce the heat to a simmer.
When the pasta has reached the desired al dente bite spoon 4 tbsp of the pasta water into the chorizo sauce. Drain the pasta in a colander then immediately add to the pan with the sauce. Toss the pasta in the sauce until
When the pasta is at al dente consistency, spoon 1/4 cup of the pasta water in the Chorizo sauce. Then drain the pasta and add the noodles to the skillet. Use tongs to toss the pasta until well coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Stir in the spinach leaves and continue cooking until spinach has wilted.
Serve warm with a garnish of Parmesan cheese and/or chopped parsley flakes.
