Goat Cheese Tomato Pasta with Chorizo and Spinach

This tomato goat cheese pasta with chorizo and spinach is the kind of weeknight dinner that feels almost too easy for how delicious it is. It comes together in just 25 minutes using kitchen staples, and every step builds big flavor with virtually no effort. The chorizo does most of the heavy lifting — as it cooks, it releases its rich, smoky spices into the pan, creating the base for a sauce that tastes slow-simmered even though it’s not.

Once the chorizo is browned, crushed tomatoes and creamy goat cheese melt together into a silky, tangy sauce that clings perfectly to short-shaped pasta. It’s the best kind of pantry magic: a handful of simple ingredients that turn into something bold, cozy, and incredibly satisfying. A few handfuls of spinach stirred in at the end add color and texture, rounding out the dish without adding extra steps.

• 8 ounces short-shaped pasta
• 4 fresh chorizo sausage links
• 3 cloves garlic
• ½ teaspoon Italian seasoning
• 14 ounce can crushed tomatoes
• 5 ounces goat cheese
• Salt and pepper (to taste)
• 3 ounces baby spinach leaves
• Parmesan cheese (to serve)