3/4 lb (375 g) spaghetti

6 oz (170 g) chorizo sausage, thinly sliced

2 tablespoons (30 ml) olive oil

2 cups (500 ml) tomato sauce, homemade or store-bought

1 bag 5 oz (142 g) baby spinach

Salt and pepper

Shavings of Parmigiano-Reggiano cheese

In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside.

Meanwhile, in a large skillet, brown chorizo in oil. Add tomato sauce and bring to a boil. Simmer for about 2 minutes.

Add spinach and pasta. Heat and stir until spinach is just wilted. Season with salt and pepper. Serve and sprinkle with cheese. If desired, drizzle with olive oil.

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