Spicy, Creamy Chorizo Pasta

THIS PASTA IS SO GOOD. It's sort of like a creamy Italian sausage pasta but with a much different flare. I love the flavor of chorizo and it brings the perfect amount of heat to this creamy, dreamy pasta!!

What you need:

• 1/2 lb (roughly half a standard box) pasta
• 3 tbsp EVOO or other neutral oil
• 4-6 garlic cloves, minced or grated
• 1/2 cup diced white onion
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes (optional)
• 1 lb ground chorizo
• 1 tbsp tomato paste
• 1/3 cup dry white wine (or other liquid like broth to deglaze)
• 2 handfuls roughly chopped spinach
• 3/4 cup heavy whipping cream
• Parmesan cheese for topping
• Black pepper for topping

What to do:

1. Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions. (Put the pasta into the boiling water after the chorizo is cooked to time it up!)
2. Add the evoo, onions, salt, pepper and red pepper flakes to a deep skillet and cook for a few minutes until fragrant. 
3. Add the chorizo and cook and separate into smaller pieces until browned.
4. Add the tomato paste and cook until it turns a brick red color, at least 3-4 minutes.
5. Deglaze with liquid of choice! Scrape up any brown bits or tomato paste from the bottom of the pan as you go - let it cook for 5ish minutes until the liquid evaporates/decreases by half. (I suggest using chardonnay but you could also use chicken broth.)
6. Add the spinach and heavy whipping cream. Stir, bring to a boil and then turn the heat to low-medium and cook until the sauce thickens up and can coat the back of a spoon.
7. Add your pasta, be sure to reserve and add in a scoop of that salty/starchy pasta water. Top with parmesan cheese and black pepper before serving. Enjoy!