May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, and Tree Nuts.
Tip: If you don’t have an overnproof skillet, in Step 5, transfer pasta and sauce to a baking dish.
Turn oven to 400°F. Bring 2.5 litres (5 litres for 4 servings) salted water to a boil in a large pot. Add penne and cook for 10-12 minutes, or until al dente. Drain in a fine mesh sieve.
Prepare Chorizo Sauce
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large ovenproof skillet over high. Drain chorizo and pat dry with paper towel. Add onions and chorizo to skillet. Cook for 2-3 minutes, breaking apart chorizo with a wooden spoon until onions are tender and chorizo is cooked. Stir in spice blend and half of the garlic for 1 minute, or until fragrant. Stir in red cooking wine, tomato sauce, and ½ cup (1 cup for 4 servings) water. Bring to a simmer. Season to taste with red pepper flakes. Reduce heat to low and cook for 8-10 minutes.
Prepare Ingredients + Focaccia
Line a baking sheet with foil. In a small bowl, mix 3 tbsp. (6 tbsp. for 4 servings) butter with remaining garlic and black pepper to taste. Separate focaccia buns and spread garlic butter evenly onto focaccia. Place focaccia on baking sheet. Place baking sheet in oven and set a timer for 8 minutes. Bake until hot and edges are crispy.
Finish Chorizo Sauce
Meanwhile, wash basil and spinach. Pick and chop basil leaves. Roughly chop spinach. Stir cream cheese, basil, and spinach into chorizo sauce until cheese is melted and spinach is bright green and tender.
Assemble + Broil Cheese
When pasta from Step 1 is drained, add pasta to chorizo sauce and stir evenly. Sprinkle mozzarella cheese evenly on top of sauce. Remove focaccia from oven and set aside. Turn broiler on to 500°F and transfer pasta to oven. Cook until cheese is bubbling and golden. Watch pasta closely so it doesn’t burn.
Divide chorizo pasta into serving bowls with a side of garlic bread. Enjoy!