4 servings:

• 250g chorizo
• 300g spagetti pasta
• 50g parmesan cheese
• 250ml cooking cream
• 400g canned tomatoes
• 1 bunch of fresh continental parsley
• 1 tsp minced garlic
• 1/2 tsp chopped rosemary (either fresh or dry)
• 1 bird's eye chilli
• 1 Tbsp oil (any type)

Step 1

Cook pasta according to the instruction of the brand. Drain, then put aside.

Step 2

Slice chorizo into 3mm-thin pieces. Grate cheese. Coarsely chop parsley. Cut chilli into small pieces.

Step 3

Heat up oil in a pan. Add garlic. When the garlic starts to brown, add the chorizo and the rosemary. Stir and cook for 2 minutes.

Step 4

Add tomatoes, chilli. Cook over low heat for 10-15 minutes.

Step 5

Add cooking cream into the pan. Mix well and simmer for another 5-7 minutes.

Step 6

Add the parsley and 20g of the cheese. Mix throroughly and simmer for another 2 minutes. Season with salt if needed.

Step 7

Serve pasta in a bowl, top with the chorizo sauce and some parmesan cheese.