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Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions.
Add the EVOO, onions, salt, pepper, and red pepper flakes to a deep skillet and cook for a few minutes until fragrant.
Add the chorizo and cook and separate into smaller pieces until browned.
Add the tomato paste and cook until it turns a brick red color, at least 3-4 minutes.
Deglaze with liquid of choice, scraping up any brown bits or tomato paste from the bottom of the pan, and let it cook for 5ish minutes until the liquid evaporates/decreases by half.
Add the spinach and heavy whipping cream. Stir, bring to a boil, then turn the heat to low-medium and cook until the sauce thickens up.
Add your pasta, reserving and adding in a scoop of that salty/starchy pasta water.
Top with parmesan cheese and black pepper before serving.