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.