Chorizo Pasta in Creamy Tomato Sauce

Ingredients

• 1 small spicy Spanish Chorizo, 200g
• 1 red onion
• 2 garlic cloves
• 30g parmesan cheese
• 300g penne pasta
• 1 tbsp of olive oil
• 400g chopped tomatoes, 1 tin
• a pinch of salt
• a pinch of black pepper
• a pinch of smoked paprika
• 150ml fresh double cream ^{what is?}
• a handful of fresh parsley

Method

Cut the chorizo into small pieces.

Peel and finely chop the onion.

Take the garlic cloves and mince them finely.

Shave the Parmesan cheese.

Fill a large pot with water and add a generous pinch of sea salt.

Bring the water to a boil, and then add the pasta.

Cook the pasta according to the instructions provided on the package, aiming for al dente.

Once the pasta is cooked, drain it carefully, reserving a small cup of pasta water.

While the pasta is cooking, let’s carry on with the chorizo and tomato sauce.

Heat olive oil in a pan and fry the chorizo for around 3 to 4 minutes until browned all over, releasing its oils, stirring frequently.

Add the chopped onion, mix all together, and fry until the onion softens and becomes translucent.

Add the garlic and fry together for a minute to become fragrant, being careful not to burn it.

Stir in the chopped tomatoes and season with a pinch of sea salt, freshly ground black pepper, and smoked paprika.

Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, stirring occasionally, until the sauce reduces slightly.

Pour in the double cream and mix.

Cook for a further 4 to 5 minutes until the sauce becomes creamy and thickens, adding a splash of the reserved pasta water if needed to loosen the sauce.

Add the pasta and mix until all the pasta is coated with the sauce and warmed through.

Chop some fresh parsley and sprinkle it on top.

When serving a portion, sprinkle with shaved Parmesan and enjoy!