Linguine With Spicy Chorizo And Goat Cheese
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 tablespoons olive oil
- 2 links Spanish chorizo, thinly sliced on diagonal
- 1 red onion, chopped
- kosher salt
- 8 ounces linguine
- 4 cups loosely packed spinach, washed, drained, trimmed of tough stems
- 2 tomatoes, cored, chopped
- 1/4 cup dry red wine
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh oregano or marjoram
- 6 fresh basil leaves, thinly sliced
- sea salt and freshly ground black pepper
Heat olive oil in large nonstick skillet over medium-high heat. Add chorizo and onion. Cook, stirring, for 3 to 4 minutes or until chorizo is brown and warmed through and onion is translucent (Note: If you\'re using Mexican chorizo or Italian sausage, continue to cook until sausage is done). Meanwhile, bring large pot of water to a boil. Add salt. Stir in linguine. Cook for 8 to 9 minutes (or according to package directions) or until al dente. Reserve 1 cup pasta cooking water. Drain linguine. Transfer to skillet with sausage and onion. Place skillet over medium-high heat. Add spinach, tomatoes, wine and enough pasta water to make pasta slippery. Cook, stirring, for 1 to 2 minutes or until spinach is wilted and ingredients are warmed through. Remove from heat. Stir in goat cheese, parsley, oregano and basil. Season with salt and pepper. Serve warm.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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