Chorizo, roasted tomato and spinach pasta

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Meat mains

Chorizo, roasted tomato and spinach pasta

Main Serves 4 20 min
A colourful and tasty way to use chorizo as a meat seasoning, crumbled and fried, then added to pasta and spinach with roasted tomatoes. Easy and quick, a great mid-week dinner dish.

Cook's notes

Use cooking chorizo rather than hard sliced tapas style chorizo.


  • 400g spinach, washed, leaves stripped from their stalks
  • 400g short pasta shape e.g. fusilli or penne
  • oil for frying e.g. sunflower or light olive
  • 300g cooking chorizo, casings removed, meat chopped or crumbled into chunky pieces
  • 450g cherry tomatoes, cut in half, crossways
  • a splash of stock or water (use the pasta cooking water for this)
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Put 2 large pans of water on to boil, one well-salted for the pasta. Once the water comes to the boil, get a large bowl of cold or iced water ready.
  • Step 2

    Add the spinach to the unsalted pan. Cook for 1 min, until wilted. Drain and refresh in the bowl of cold water. Drain again, squeeze out excess liquid and roughly chop.
  • Step 3

    Add the pasta to the other pan. Cook according to the pack instructions, until just tender (al dente), while you make the rest of the dish.
  • Step 4

    As soon as the pasta goes in, heat 2 tablespoons of oil in a large frying pan. Add the chorizo and stir-fry on a medium-high heat for 5 minutes, until it lightly crisps up and releases its paprika juices.
  • Step 5

    Add the tomatoes and a good splash of stock, or some of the water from the pasta pan. Cook for a further 3 minutes.
  • Step 6

    Drain the pasta once cooked, reserving a little of the cooking water. Add the pasta and spinach to the chorizo pan with a little of the reserved pasta water to make more of a sauce. Season with salt and pepper, gently toss everything together and serve.

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