Spanish Spirals
Dive into the vibrant flavors of Spain with this irresistible Spanish Spirals recipe! Perfectly cooked fusilli pasta is enveloped in a smoky, spicy tomato sauce featuring crispy chorizo, tender onions, and a fragrant blend of garlic and smoked paprika. Black olives and baby spinach add touches of richness and freshness, while a garnish of freshly chopped parsley provides the perfect finishing touch. Ready in just 30 minutes, this easy and flavorful pasta dish is ideal for busy weeknight dinners or a crowd-pleasing meal that’s full of Mediterranean flair. Bursting with bold, hearty ingredients and simple cooking techniques, this recipe is a true fusion of taste and convenience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 tablespoons olive oil
- 150 grams chorizo sausage
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1.5 teaspoons smoked paprika
- 400 grams canned crushed tomatoes
- 100 grams black olives
- 100 grams baby spinach
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest. Set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Slice the chorizo sausage into thin round pieces. Add them to the skillet and cook for 3-4 minutes, stirring occasionally, until they release their oils and are slightly crispy.
Dice the yellow onion and finely mince the garlic cloves. Add them to the skillet with the chorizo. Sauté for 3-4 minutes or until the onion is translucent and fragrant.
Sprinkle the smoked paprika over the chorizo and onion mixture and stir well to coat.
Add the canned crushed tomatoes to the skillet, and stir to combine all the ingredients. Allow the sauce to simmer on low heat for 5 minutes.
Roughly chop the black olives and stir them into the sauce. Add the baby spinach, stirring until it wilts, about 1-2 minutes.
Season the sauce with salt and ground black pepper. Taste and adjust seasoning if needed.
Add the cooked fusilli to the skillet, tossing it in the sauce to coat evenly. If the sauce seems too thick, add a bit of the reserved pasta water, a tablespoon at a time, to loosen it.
Garnish the dish with freshly chopped parsley before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6388 mg | 278% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 29.8 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
