Creamy Chorizo Pasta

Instructions

- Cook the pasta according to the packet instructions, less 1-2 minutes (the pasta will finish cooking in the sauce). Reserve 1⁄2 cup (125 ml) of the pasta cooking water. Drain the pasta, rinse under cool running water and set aside. - Meanwhile, heat a large, deep, heavy-based frying pan over medium-high heat. Cook the chorizo for 3-4 minutes until crispy and golden - you don’t need to add oil as the chorizo will release its own flavoursome oil. - Add the onion and garlic and cook, stirring, for 1-2 minutes until softened. Stir through the tomato paste and sun-dried tomatoes (if using) for 1 minute. Add the cream, bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened. Stir through the parmesan, then season to taste with salt and pepper (I find I only need a very small amount of salt - about 1⁄4 teaspoon - as the chorizo and parmesan are already very salty). - Add the cooked pasta and the reserved pasta water. Toss the pasta through the sauce for 1-2 minutes to finish cooking. - Sprinkle with extra parmesan and serve.

• short pasta Notes: 300 g, 101⁄2 oz, mafalde pictured, but you could use penne, macaroni or rigatoni
• chorizo Notes: 200 g, 7 oz, about 2 chorizo sausages, roughly diced
• onion Notes: 1, finely diced
• freshly minced garlic Notes: 1 tsp
• tomato paste Notes: 1 tbsp, concentrated puree
• 1⁄2 cup sun-dried tomatoes Notes: 75 g, optional, finely chopped

  Optional
• 11⁄2 cups thickened cream Notes: 375 ml, heavy
• freshly grated Parmesan Notes: 1 cup, 100 g, plus extra to serve
• sea salt flakes Notes: to taste

  Optional
• Freshly cracked black pepper Notes: to taste

  Optional