This one’s got all the flavours thanks to roasting everything off together in one pan with some very nice sweet paprika (it’s worth splashing out a little on the good stuff IMO). It’s a little smokey and sweet, with a hint of heat from the chorizo – and roasted tomatoes is always a good idea. Here’s how I made it:
👉 In a hob-to-oven pan add the following:
250g cherry tomatoes, halved
1/2 chorizo ring, sliced
4-5 garlic cloves, peeled
1 red onion, chunked
1tbsp olive oil
👉 Season with:
1tsp sweet paprika
1tsp dried oregano
1/2 tsp garlic granules
👉 Roast for 45mins-1hr (gas 4/180c) until jammy and lightly charred. When you’re ready to eat pop your pasta on to cook and place your hob-to-oven pan on the hob. Low heat. Add:
2-3tbsp double cream
25ml pasta cooking water
👉 Mix to combine and cook out for 2-3mins to thicken. Stir through your cooked and drained pasta (I also added a few broccoli florets to the cooking pasta to add in this, it’s not part of the recipe as such, they just needed eating!). Finish with:
Few leaves of fresh parley, chopped
Few leaves of fresh basil, chopped
Pinch sea salt & pepper
A little sprinkle of sweet paprika