Spanish-Style Chorizo Pasta

• 8 ounces short pasta, such as orecchiette or ounces short pasta, ↔ Replace
• 2 tablespoons extra virgin olive oil ↔ Replace
• 4 ounces Spanish chorizo, (casing removed and thinly sliced (see note)) ↔ Replace
• 1 small yellow onion, (chopped) ↔ Replace
• 2 garlic cloves, (finely minced) ↔ Replace
• Kosher salt ↔ Replace
• 2 tablespoons double-concentrated tomato paste ↔ Replace
• 6 ounces jarred roasted red peppers ↔ Replace
• 10 ounces mature spinach ((not baby spinach; see note), coarsely chopped) ↔ Replace
• 1 tablespoon sherry vinegar ↔ Replace
• Freshly cracked black pepper ↔ Replace
• 2 ounces manchego cheese ((optional), shaved into thin slices using a vegetable peeler) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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