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!
Pasta
Serves 4 | Prep Time 5 minutes | Total Time 25 minutes
Ingredients
- 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
Directions
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Prepare your Chakalaka as per the package directions.
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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.
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Before draining the pasta, carefully reserve 1 cup of the pasta cooking liquid and set it aside.
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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.
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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.
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Add the Parmesan cheese, pepper, and any additional salt to taste. Stir well.
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Serve with additional Parmesan on top.