Bring a large pot of salted water to a boil, then cook the linguine until just al dente (8 – 10 minutes). Reserve 100 ml of the pasta water, then drain.

While the pasta cooks, heat a large frying pan over medium heat.

Add the chorizo and cook for 4 – 5 minutes until it crisps up and releases its oils. Remove from the pan and set aside.

Use the same pan with residual oil, add the garlic and cook gently for 1 minute. Stir in the sun-dried tomatoes and spinach. Let the spinach wilt slightly (1 – 2 minutes). 

Pour in the double cream and gently simmer for 2 – 3 minutes. Add a splash of reserved pasta water to loosen if needed.

Stir in the grated Dromona cheese until melted and smooth.

Add the drained linguine and toss everything together to coat well.

Season with salt, pepper, and chilli flakes.

Arrange on a plate and serve.