Chorizo Spinach Linguine Recipe – An Easy Dinner Recipe Full Of Flavor!

If you are craving a hearty recipe that is full of amazing flavor than you must try Chorizo Spinach Linguine. This recipe is easy and quick to make and it’s perfect when you have limited time to make something filling and delicious.

The best thing about this pasta is that you will find it very adaptable and even a novice cook won’t have any issues preparing this dish. You can also adapt the taste of the linguine sauce to your preference.

Don’t like the taste of spicy chorizo? No worries, use a mild chorizo blend that is seasoned with sweet paprika and chiles rather than smoked paprika and hot chili peppers.

Not a fan of spinach or you have some extra kale to use? Then by all means, leave it out or substitute the kale for the baby spinach.

Although this recipe already has a ton of flavor you can add even more by adding additional minced garlic to the chorizo. Or if you like your sauce to have a nice kick to it, sprinkle in a few extra dashes of red pepper flakes. The choice is up to you.

No matter how you doctor up your linguine sauce, it is the perfect meal to serve any day of the year. It comes together quickly so it is great to serve as an easy weeknight dinner recipe.

However, it is elegant and delicious enough to serve for Sunday night supper or for a special occasion dinner as well!

Chorizo Spinach Linguine Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• Linguine noodles
• Mexican Chorizo
• Garlic cloves
• Red onion
• Tomato paste
• Diced tomatoes
• Granulated sugar
• Dry red wine
• Fresh baby spinach
• Dried red chili flakes
• Salt and freshly ground pepper

Garnish Ingredients:

• Parmesan cheese
• Fresh chopped parsley

INSTRUCTIONS

The first step in making Chorizo Spinach Linguine is to bring a large pot of salted water to a boil. Once the pot boils, add the linguine noodles and cook to al’ dente consistency.

As the noodles are cooking make the chorizo sauce. Heat a large, non-stick skillet over medium-high heat. If you are using a stainless steel skillet, add a teaspoon of olive oil to the pan.

When the pan is nice and hot add the chorizo meat into the skillet. You will notice that the oils from the chorizo will release rather quickly.

Once the meat is halfway cooked, add the diced onions. Then continue to cook until the onions turn tender and translucent. This process will take about 4 to 5 minutes.

Now add the minced garlic and stir until the garlic is fragrant, approximately 1 minute. Then quickly add the tomato paste, dry red wine, red chili flakes, sugar, and diced tomatoes into the pan.

Stir the ingredients together and let it come to a boil. Then reduce the heat and let the mixture reduce to a simmer while the linguine noodles finish cooking.

When the pasta is cooked to al’ dente, add 1/4 cup of the pasta water to the chorizo mixture. Then drain the remaining pasta water and add the cooked linguine to the skillet.

Toss the noodles in the sauce until well-coated. Then taste the sauce and add additional salt, pepper and/or hot pepper flakes per your preference.

Now finish off the Chorizo Linguine by stirring in the spinach until the leaves become nice and wilted. Serve warm with a sprinkle of Parmesan cheese and chopped fresh parsley, if desired.

Tips on Chorizo Spinach Linguine recipe: 

• Not all chorizo is created equal. Mexican Chorizo is either ground pork or beef combined with a variety of bright red spices. It is sold fresh and must be cooked. For this recipe, remove the casing and cook as instructed.

• Based on your spice tolerance you can choose either spicy or mild chorizo.

• Add red chili flakes as per your taste or avoid it completely. This is because the Chorizo meat will add the spicy flavor naturally.

• Be sure to use a dry red wine and not a sweet wine. The best wine choices for this recipe include: Cabernet Sauvignon, Merlot, Malbec, or Pinot Noir.

Substitutions for Chorizo Linguine recipe:

1. In case you don’t have Chorizo meat you can use ground sausage or pancetta instead.

2. Can’t eat pork or trying to eat a little healthier? Then you can make this dish with cooked chicken instead. It is a great use for some of that leftover Crock Pot Chicken or store-bought Rotisserie chicken. It is the perfect choice for someone who wants to enjoy this recipe without the worry of the heat level.

3. Instead of using dry red wine, use Worcestershire sauce, soy sauce or coconut aminos. However, you really can’t beat the taste when it is cooked with red wine.

4. Although I prefer linguine noodles, you could substitute spaghetti noodles, angel hair pasta or even penne pasta.

Frequently Asked Questions:

1. What can you eat with Chorizo Spinach Linguine? 

This recipe is a complete dinner recipe, therefore no side dishes are necessary. However, you can start your meal off with a light salad to help decrease your dinner portion size. And I have to admit that a garlic breadstick is a great way to soak up that pasta sauce left on the plate when the noodles are all gone.

2. How long will it take to cook this recipe? 

The best part about this recipe is that it can be on the table in under 30 minutes! In fact, the most time consuming part is bringing the water to a boil to cook the pasta.

3. How do you know when the Chorizo is cooked? 

Sometimes it is hard to determine if your Chorizo is cooked through. That is because of the vibrant red color of the spices that have been added to the ground meat. Continue to cook until the texture is no longer sticky and the color has turned to a dull red or light brown color.

4. Do I need to drain the Chorizo? 

If you are using a stainless steel skillet to make this recipe, you will need to add a little oil to prevent the meat from sticking to the bottom of the skillet when it first goes in the pan. However, the Chorizo will quickly release its own oil as well.

Therefore, when the chorizo has been cooked you may want to drain off any excess oil in the pan. However, I don’t typically drain it when I make it in a non stick skillet.

Enjoy! Mary

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