Chorizo Tomato Rotini: Sautéing With Sudha 
Chorizo is definitely one of my favorite meats because it seems like you can add it to any dish and suddenly the dish comes alive, am i right or AM I RIGHT?? I love a traditional bolognese sauce, but why not spice up your pasta with some chorizo instead?
Chorizo Tomato Rotini
Prep/Cook Time: 20-25 Minutes
Serving Size: 1
What You'll Need:
•rotini pasta (or any preferred)
•1/2 package chorizo
•1/2 red pepper
•2 tbsp minced garlic
•1/2 tsp paprika
•1 tsp dried parsley (optional)
•crushed red pepper (optional)
•1/2 can tomato sauce
•1/2-1 cup spinach
•1 1/2 tsp heavy cream (optional)
➊ Take a skillet and lightly coat with ~1/2 tsp of oil. Once warmed, squeeze out your chorizo onto the skillet. Leave the heat on medium heat and stir until fully cooked. Remove from pan and set aside in a bowl.
➋ Take a pot and boil heavily salted water. Pour in desired amount of pasta (note: the measurements for this sauce is for one serving - adjust accordingly). While your water is boiling, use the same pan you made the chorizo in and lightly coat with oil again - keep the oil in the pan from the chorizo for extra flavor! Throw in sliced onions and red pepper - sauté until onions are translucent-ish. Throw in your garlic and stir together. It should smell AMAZINGGG right now. Throw in your paprika, dried parsley, crushed red pepper, and chopped spinach. Be sure to check on your pasta every 2-3 minutes.
➌ Pour in about half a can of your tomato sauce and stir together. Once your pasta is cooked, pour in about 2 tbsp of your pasta water into your sauce. Stir in your chorizo and add in your heavy cream (if desired) to make the tomato less watery and more saucy. Mix everything together. Add salt for taste if necessary. Top with Parmesan cheese.
Enjoy your incoming food coma!