Step‑by‑Step Instructions

• Wash the cherry tomatoes and spinach, dice the red bell pepper and yellow onion, and mince the garlic.
• Bring salted water to a boil, add the medium shells, and cook until al dente. Reserve 1 cup of pasta water and drain.
• Heat olive oil in a skillet, add onion and bell pepper, cooking until soft. Add garlic and sauté until fragrant.
• Crumble chorizo into the skillet and cook until browned, about 5-7 minutes.
• Add cherry tomatoes and crushed red pepper, cooking until tomatoes soften. Stir in baby spinach until wilted.
• Mix in granulated sugar and half & half, simmering until creamy.
• Combine the drained pasta with the sauce, adjusting consistency with reserved pasta water as needed.
• Stir in Parmesan cheese, season with salt and pepper, then serve garnished with additional cheese and lemon wedges.