Notes from the creator/author of this recipe (not myself):
“I make this using Spanish chorizo, which is a hard, smoked sausage that can be sliced. If you can’t find it, use the Mexican variety or spicy Italian pork sausage in its place. Remove the casings, crumble the sausage, and cook it all the way through before adding it to the dish.”Prep time: 15 minutes
Cooking time: 15 minutes
-1 Tbs. olive oil
-2 links Spanish chorizo (about 8 oz), thinly sliced on the diagonal
-1 c. chopped red onion
-8 oz linguine
-4 c. loosely packed spinach, washed, drained, and trimmed of tough stems
-2 tomatoes, cored, chopped (about 1 c.)
-1/4 c. dry red wine
-4 oz. goat cheese, crumbled (about 1 c.)
-1/4 c. chopped flat-leaf parsley
-2 Tbsp. chopped fresh oregano or marjoram
-6 fresh basil leaves, thinly sliced
-1/4 tsp each sea salt and freshly ground black pepper
1. In a large nonstick skillet, heat oil over medium-high heat. Add chorizo and onion and cook, stirring 3 to 4 minutes, until chorizo is brown and onion is translucent.
2. Meanwhile, heat a large pot of salted water to boiling. Stir in linguine and cook until al dente, 8 to 9 minutes or according to package directions. Drain linguine, reserving 1 c. of pasta water. Transfer pasta to skillet with chorizo and onion.
3. Over medium-high heat, add spinach, tomatoes, wine, and enough of the pasta water to make the pasta slippery. Cook, stirring 1 to 2 minutes until spinach is wilted and ingredients are warmed through. Remove from heat; stir in goat cheese, parsley, oregano, basil, salt, and pepper. Serve warm.
Makes 4 servings.
*Notes on this recipe: I was having a terrible time finding chorizo of any kind, so I substituted hot italian sausage. Unfortunately, I only had about half the amount the recipe calls for, so I added a little extra red onion (1 whole medium red onion chopped, in total) to make up for the bulk. I was able to find pre-bagged spinach that was already trimmed, washed and ready to put into the recipe at Central Market. I substituted spaghetti (as I had far too much of it) for the linguine.
Again, as with my previous recipes, I was unable to find good basil, so I omitted the basil from this dish. It was still pretty darn good, although I’m finding that while I like goat cheese, it can easily overpower a dish.