Step 1

Start by adding the chorizo into a large frying pan over a low heat. Gently fry to allow the fat to render from the chorizo for around 7 minutes.

Step 2

Remove ⅓ of the crispy chorizo from the pan to use as a topping, then add the onion and chicken into the pan. Season with salt, pepper and chilli flakes. Fry for around 5 minutes, then add the paprika, dried parsley, garlic and tomato puree to fry for 3 minutes.

Step 3

During this time, add your spirali to heavily salted boiling water. Set your timer to the packet time minus 2 minutes.

Step 4

Add 4 ladles of pasta water into the pan with the chicken & chorizo. Stir to combine, then add the cream and hard cheese.

Step 5

Transfer the undercooked pasta & spinach into the pan with a few more ladles of pasta water. Stir to combine and continue to cook for 2 minutes, until the sauce is thickened and glossy.

Step 6

Top with the crispy reserved chorizo, chilli flakes and optional fresh basil.