Creamy Sundried Tomato & Chorizo with Gluten Free Spirals

Method

1. Bring a large pot of salted water to the boil.
2. Place chorizo in a cold pan. Bring up to medium heat to render the fat and cook until golden on both sides. Remove the chorizo, leaving residual oil in the pan.
3. Add butter, shallots, capsicum, and garlic, sweat off until soft. Add tomato paste and sauté for another 2 minutes.
4. Add the sun-dried tomatoes and cream, then return the chorizo to the pan. Season with pepper and cook on a low to medium heat for 5 minutes.
5. Place the Gluten Free Spirals in the boiling pot of water and cook until almost al dente.
6. Add the baby spinach to the creamy sauce and allow it to wilt.
7. When the pasta is almost al dente, using a slotted spoon, transfer the pasta into the sauce, dragging a little pasta water along with it. Add in the Parmesan cheese and stir to combine, cooking for a further minute. Check the seasoning, adding salt and pepper if necessary.
8. Serve and enjoy with family and friends!