Honey Chorizo & Halloumi Pasta by Foodbyfranchi

Ingredients

• 200 g (7 oz) chorizo, sliced
• 250 g (8.8 oz) halloumi, sliced into 1/2-inch thick pieces
• 200 g (7 oz) pasta, such as rigatoni or penne
• 2 tbsp honey
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 400 g (14 oz) canned crushed tomatoes
• 1/2 cup pasta water, reserved
• 2 cup fresh spinach
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat a large skillet over medium-high heat. Add the sliced chorizo and cook for 5-7 minutes, stirring occasionally, until crispy and the fat has rendered. Drain most of the rendered fat, leaving about 1 tablespoon in the pan. Stir in 1 tablespoon of honey and cook for 1 minute until the chorizo is glazed. Remove chorizo from the skillet and set aside.
3. In the same skillet, add the sliced halloumi. Cook for 2-3 minutes per side over medium heat until golden brown and slightly crispy. Remove halloumi from the skillet and set aside.
4. Add 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook over medium heat for 3-4 minutes until softened. Add the minced garlic and red pepper flakes (if using), and cook for another minute until fragrant.
5. Stir in the crushed tomatoes, remaining 1 tablespoon of honey, salt, and pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld.
6. Add the cooked pasta, reserved pasta water, and fresh spinach to the skillet with the sauce. Toss well until the spinach wilts and the pasta is coated in the sauce. If the sauce is too thick, add a little more pasta water.
7. Return the crispy chorizo and golden halloumi to the skillet. Gently toss to combine. Serve immediately.