Bring a large pot of salted water to a rolling boil. Add penne pasta and cook for 8-10 minutes until al dente. Reserve ½ cup pasta water before draining.

Heat olive oil in a large skillet over medium heat. Add chorizo and sauté for about 5 minutes until browned.

Add minced garlic and red pepper flakes to the skillet. Cook for 1-2 minutes until fragrant.

Stir in halved cherry tomatoes and cook for 3-4 minutes until they soften and burst.

Add cubed halloumi cheese to the skillet and cook for another 5 minutes until golden and crispy.

Toss the drained penne and baby spinach into the skillet, mixing well. Add reserved pasta water gradually until desired sauce consistency.

Season with salt and pepper to taste, then serve immediately garnished with fresh basil.