A delicious and flavorful pasta dish featuring chorizo and halloumi cheese, perfect for a quick weeknight dinner.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
Scale
8 ounces pasta (penne or rigatoni)
6 ounces chorizo, sliced
8 ounces halloumi cheese, cubed
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 cup cherry tomatoes, halved
1 cup spinach leaves
Salt and pepper to taste
Fresh basil for garnish (optional)
Grated Parmesan cheese for serving (optional)
Instructions
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the sliced chorizo and cook for about 5 minutes, or until it starts to brown and release its oils.
Add the minced garlic and red pepper flakes to the skillet, stirring for about 1 minute until fragrant.
Stir in the halved cherry tomatoes and cook for another 3-4 minutes until they soften.
Add the spinach leaves to the skillet and cook until wilted, about 2 minutes.
Gently fold in the cooked pasta and halloumi cubes. If the mixture seems dry, add a little reserved pasta water until the desired consistency is reached. Season with salt and pepper to taste.
Serve immediately, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
For a vegetarian option, substitute the chorizo with a plant-based sausage or omit it entirely and add more vegetables like bell peppers or zucchini.
To add a creamy texture, stir in ½ cup of heavy cream or a dollop of Greek yogurt just before serving.