Creamy chorizo pasta

Place a large pan of salted water onto the hob and bring it to a boil.

Remove the casing from the chorizo and cut it into rounds roughly 3mm in thickness.

Peel and finely dice the red onion (1 onion) and grate or finely dice the two garlic (2 garlic) cloves. By not the water should be boiling and you can add in your pasta (250 g). Cook it to the packet instructions.

Place a frying pan over medium heat and add in the chorizo allowing the fat to render out and the chorizo to slowly crisp up.

As soon as you see the fat render out, add in the diced red onion (1 onion) along with a pinch of salt and cook for 3 to 5 minutes until soft.

Now, add in the garlic (2 garlic), dried rosemary (½ tsp) and sweet paprika (2 tsp) and cook for a further two minutes.

Next, add in the tomato passata (500 ml) and bring to a simmer before adding in the cream (300 ml). Stir the cream in and simmer for 5 minutes to allow the sauce to reduce and thicken up.

By this time the pasta (250 g) should be about cooked. Taste the sauce to check the seasoning and adjust with salt and pepper if needed.

Transfer the pasta (250 g) from the water and into the sauce using a slotted spoon. Give everything a good stir through and add in the parsley keeping a small amount back to garnish at the end.

To serve, pile up onto a plate and finish with a sprinkle of parsley and a grating of cheese if you fancy.