Creamy chorizo pasta

Updated at: Wed, 16 Aug 2023 19:46:35 GMT

Step 1

Bring a large saucepan of water to the boil with 1/4 tsp salt.

Step 2

Once boiling, add the rigatoni to the pan and bring back to the boil. Cook until tender, 12 mins.

Step 3

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Step 4

Halve, peel and thinly slice the shallot.

Step 5

Peel and grate the garlic (or use a garlic press).

Step 6

Put a large frying pan on high heat (no oil).

Step 7

Once hot, add the chorizo to the pan. Fry until starting to brown, 4-5 mins, stirring occasionally.

Step 8

Once browned, lower the heat to medium.

Step 9

Add the shallot to the pan. Cook until softened, 3-4 mins, stirring occasionally.

Step 10

Stir in the garlic and cook for 30 secs.

Step 11

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Step 12

Once the spinach has wilted, add the creme fraiche and water for the sauce (see ingredients for amount) to the pan.

Step 13

Bring to the boil, stirring, then remove from the heat.

Step 14

Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.

Step 15

Add the cooked pasta to the frying pan and gently mix until well coated in the sauce. Reheat quickly if necessary.

Step 16

Serve your chorizo pasta in large bowls with the remaining cheese sprinkled on top.

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