Step 1

Use a sharp knife to slit the filmy skin of the chorizo - it should then easily peel off. You don't NEED to do this, but when cooking I always prefer to. Slice the chorizo in half and then cut in to bite-sized chunks.

Step 2

Heat your pan over a medium-high heat and add a drizzle of olive oil. Add the chorizo and onions and cook till the onion begins to soften and the chorizo releases its red oil. About 4 minutes, stirring regularly.

Step 3

Add the chopped rosemary to the pan and cook, stirring, for about a minute.

Step 4

Add the diced garlic, pepper and tomato and stir. Let it cook for 2-3 minutes until the pepper begins to soften.

Step 5

Stir in the pasta, making sure to coat it in the juices from the pan.

Step 6

Meanwhile, dissolve a chicken stock cube in 600ml of boiling water. You could also use ready made chicken broth.

Step 7

Pour the stock into the pan and stir well.

Step 8

Bring to the boil and place the lid on the pan. Allow to simmer for 10-14 minutes, until the pasta is cooked to your preference (check the packet instructions - some shapes take longer than others to cook). Give it a good stir about halfway through cooking.

Step 9

If you prefer, you can cook for the final 2-3 minutes without the lid on to allow the sauce to reduce to your liking.

Step 10

Sprinkle with chopped fresh parsley and some grated cheese to serve.