Step 1

In a large saucepan of boiling water, add 1 tbs salt and the penne. Cook following packet directions or until the penne is al dente. Drain, reserving 1/4 cup (60ml) of the cooking liquid.

Step 2

Meanwhile, in a frying pan, heat the oil over medium heat. Add the chorizo and cook, stirring, until the chorizo is golden and cooked through.

Step 3

Add garlic and cherry tomatoes to the pan and cook for 2 mins. Carefully add the wine or stock and cook for 2 mins or until the liquid is almost evaporated. Add the diced tomato and peas. Simmer for 3-4 mins, adding the reserved cooking liquid to loosen the sauce. Add penne and stir for 2 mins or until heated through. Add the basil and tarragon, if using, and stir to combine. Remove from heat.

Step 4

Divide pasta among serving bowls. Sprinkle with grated parmesan and extra tarragon. Drizzle with extra oil.