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Export 9 ingredients for grocery delivery
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.
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