throw-it-all-together spicy chorizo, spinach & feta pasta | kitchen adventures

Mmm.  I love pasta.  I think one of the main reasons I had Italy on my travel hit list was just so I had an excuse to eat pasta multiple times in a week (ok ok there were a couple of days where it was lunch... and dinner!) but those ten glorious days were quickly over.  Sigh.

Since then, I've had it oh... I can actually count the number of times on one hand!  It's not due to a shortage of it (I have at least 4 different types currently sitting in my pantry!) or a lack of craving (the number of times I've actually woken up thinking, I should make some pasta today!) but I guess I've been a little busy cooking other things that don't involve pasta.

Well, fear not.  It's back on the menu.  And if last night's dinner was anything to go by, it's probably going to be back on the menu heaps more.  One of the best dinners and probably the simplest one I've made in the last 2 months since I've been home (haha yeah I'm one of those types who will spend 4 hours in the kitchen if that's how long it takes to make what I feel like eating).

I didn't really follow a recipe cos I kinda knew what I wanted in it but feel free to make substitutions with whatever you like/find in your fridge or pantry.  Easy as!

Spicy Chorizo, Spinach & Feta Pasta. Serves 4 

Ingredients
500g pasta (pretty much a pack of whatever type you like - I used tortiglioni)
1 tbsp olive oil
4 cloves garlic, sliced or crushed
200g spicy chorizo, sliced into half moons (feel free to sub in a milder one that's made of beef/pork/venison)
400g tin of crushed tomatoes
200g punnet of cherry/grape tomatoes, quartered
200g baby spinach (I like the already washed, ready-to-eat bags)
120g danish feta
salt/pepper to taste

Useful utensils
1 pot (since 3-4L of water is required, use a kettle if your stove takes forever to bring water to a boil)
1 big pan
Colander
Knife & chopping board

Method

1. Bring a pot of salted water to the boil, chuck in the pasta and cook according to instructions on the packet.  If you can multitask, make the sauce while the pasta is cooking or else, undercook the pasta just slightly and drain in a colander so you don't get mushy clumps.
2. In a big pan over medium-high heat, add the olive oil, garlic and chorizo, occasionally stirring for a few minutes until it gives off a wonderful smell.
3. Add tomatoes and let it simmer for a few minutes (I like to season it at this point and feel free to add some herbs - dried oregano, basil, chilli flakes etc)
4. Now it all comes together quickly - tip drained pasta and spinach into the sauce, toss and get it up to serving temperature (I like my pasta hot from the pan).  It should only take a minute, which gives you enough time to crumble the feta over the top and make sure you have a heat mat ready to go on the dining table.  

You could serve a salad with it or have it as the pasta course before the main protein/meat/seafood course as the Italians do (yep!).  Or you could just load up a bowl and chow it down before it gets cold.  Ciao!