Peel the skin off the sausages by making a cut into the sausage, and pulling off the skin. Then chop the sausages roughly.
⅔ lb fresh chorizo sausage
Place chopped bacon in a cold frying pan and place it over medium-high heat. Cook until bacon is cooked through and has released some fat.
5 ounces bacon, 1 tablespoon butter
Add the sausage and the chopped garlic and cook until sausage is cooked through. Stir often and try to break apart the sausage a bit as it cooks.
2 garlic cloves
Add the spinach and mix it in with the bacon and sausage, and allow to wilt.
2 big handfuls fresh spinach
Deglaze the pan with half a cup (100 ml) of pasta cooking water, by pouring in the pasta water and then stirring well to release all the bits from the bottom of the pan.
1 cup pasta cooking water
Add pasta and half a cup (100 ml) of pasta water and mix well. Add more pasta water if needed for everything to combine well, or if you want more sauce.
¾ lb fresh tagaliatelle
Add the grated parmesan and mix well. And you're ready to serve!
½ cup grated Parmesan cheese
Ingredient notes & substitutions
Sausage - I love using fresh chorizo, but you can use any type of fresh sausage like Italian sauasage or Spanish Sausage, spicy or not
Butter might not be necessary, this depends on how much fat the bacon and sausage release. Only add it if the pan starts to look dry!
Spinach - fresh is best, but you can use frozen and thawed spinach in a pinch
Pasta - I love tagliatelle for this, and fresh is just quicker. But you can use other types of pasta, fresh or dried.
Tips & tricks
Place bacon in a cold pan to allow it to release as much fat as possible. This means you need to add less (or no) fat, and can cook in the bacon fat instead.
If your sausage releases a lot of fat you might want to remove som of it. If doing so, don't pour it straight into the drain - instead pour it into a bowl, soak it up with paper towels, and throw them in the trash.
Choose your favorite fresh sausages and make this dish your own
Don't skip the pasta water! It's the secret to this dish coming together so well.
Adjust the amount of pasta water depending on how saucy you want it. Made as written in the recipe card there's not really any "sauce", just a nice coating of the tagliatelle.
Store leftovers in the fridge in an airtight container for up to 4 days
Freeze leftovers in an airtight container, for up to 3 months