Creamy Chorizo Pasta
| 300 g | short pasta (mafalde pictured, other options are penne/macaroni/rigatoni) |
| 200 g | chorizo (roughly 2 chorizos), roughly diced |
| 1 medium | onion, finely diced |
| 1 tsp | garlic, freshly minced |
| 1 tbsp | tomato paste |
| ½ cup | sun-dried tomatoes, finely chopped (optional) |
| 1½ cups | thickened/heavy cream |
| 1 cup | Parmesan cheese, freshly grated, plus extra for garnish |
| Salt and pepper, to season |
| Cook the pasta according to the packet instructions, less 1-2 minutes. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, rinse under cool running water and set aside. |
| Meanwhile, heat a large, deep, heavy-based skillet on medium-high heat. Cook the chorizo for 3-4 minutes until crispy and golden. |
| 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 until the sauce has slightly thickened. |
| Stir through the Parmesan cheese and then season to taste with salt and pepper (I find I only need a very small amount of salt, 1/4 of a teaspoon, as the chorizo and Parmesan are already very salty). |
| Add the cooked pasta and the 1/2 cup of reserved pasta water. |
| Sprinkle with extra Parmesan cheese to serve. |