Enjoy this incredible al-dente Chakalaka Pasta, made with spicy Chakalaka, short-cut noodles, and lots of melty Parmesan cheese. Serve alongside some garlic bread for a filling, delicious supper!
Serves 4 | Prep Time 5 minutes | Total Time 25 minutes
- 1 package prepared Chakalaka
- 12 ounces short-cut pasta, gluten-free if necessary
- 1 cup pasta cooking liquid, reserved
- 1 cup baby spinach
- ½ cup grated Parmesan cheese, plus more for topping
- ½ teaspoon pepper
Prepare your Chakalaka as per the package directions.
Bring a large pot of salted water to a boil, at least 8 cups of water. Add the pasta and cook as per the package directions until al-dente.
Before draining the pasta, carefully reserve 1 cup of the pasta cooking liquid and set it aside.
Add the Chakalaka to a large saucepan or skillet over medium-low heat. Pour in about half the pasta water to thin it out to a saucy consistency. Stir to combine.
Add the drained pasta to the skillet along with a few tablespoons of pasta water. Cook for 2 minutes and allow the pasta to absorb some of the liquid in the pan. Once the sauce coats the noodles well, toss in the spinach and turn off the heat.
Add the Parmesan cheese, pepper, and any additional salt to taste. Stir well.
Serve with additional Parmesan on top.