Pasta with Chorizo and Spinach
This zippy entree from Athena Russell of Florence, South Carolina looks and tastes special, but it’s a cinch to make. “When I get home from work, I like to prepare quick dishes, and this is one of our favorites,” Athena says.
Reviews
I also found it a bit oily, but the flavor was decent. It was a little too spicy for my boyfriend.
I really enjoyed this dish. I had never tried Chorizo and was skeptical of it's flavor but this recipe proved it's pretty tasty stuff. I did not have the sun-dried tomatoes but instead used drained fire roasted tomatoes from a can. I spotted a jar of fire roasted red peppers in the cupboard so I tossed those in as well. All in all it was still delicious even with the adaptions I had made.
Love this recipe. I've made it several times. I used Chorizo flavored ground chicken. i also drizzle some of the oil the tomatoes are in on top !!! YUMMY!!!!
Delicious! This will be one of our regular meals.
I made this recipe this evening exactly as stated in the magazine. My husband ate it and said it was "okay". My 9 year old didn't like it at all. I too thought it was just okay. I think because we are used to a more creamier type of sauce with our pastas we thought this seemed more "oily" tasting than flavorful. We won't make this again nor would I recommend it unless you like a non-creamy sauce type pasta dish.
I don't have artichokes, don't like them, dried tomatoes, or fresh spinach, but want to try this recipe, it sounds wonderful. Can I leave out the artichokes, use canned tomatoes, and frozen spinach? Ruth
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