serves 4

• 250g Tortiglioni or Rigatoni
• Sea salt
• drizzle of olive oil for frying
• 4 chorizo sausages
• 3 large garlic cloves, grated
• 1 tbsp. tomato puree
• 80ml tomato frito, use passata if you can’t find frito
• 1 tsp. paprika
• 1 tsp. chilli powder
• cracked black pepper
• 150ml single cream
• 25g flat leaf parsley, roughly chopped

• Cook the pasta al dente; ie, to be firm to the bite. Make sure you salt the water. Reserve a few ladles of this water for later.
• Heat the oil, with a knife cut along the skin of the sausages and roughly break into nuggets/meatballs. You can roll them a little if you like but I just dropped mine straight into the oil.
• Cook the nuggets until browned and crisped, around 4-5 minutes. Remove with a slotted spoon and set aside.
• Add the garlic to the oil and let it sizzle for 1 minute before adding the tomato puree.
• Cook the puree and whisk into the oil for another minute then add the frito/passata.
• Add the paprika, chilli powder, a teaspoon of salt and some cracked black pepper.
• Add a ladle of the pasta water and keep stirring.
• Place the chorizo nuggets into the sauce and stir, add another ladle of the pasta water and cook for a further 5 minutes.
• Pour in the cream, the cooked pasta and the parsley, mix well.
• Serve with extra virgin olive oil, extra parsley and parmesan cheese.

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