Chicken and Chorizo Pasta

Method

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1. Boil the pasta in well-salted water until al dente. Save a mugful of the cooking water, then drain.

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2. Meanwhile, put the chorizo in a large, deep frying pan over medium heat and cook for 4 minutes, until it has released its red oil and begun to crisp. Lift it out with a slotted spoon and leave the oil in the pan.

   Mark done Start 4 min timer

3. Add the chicken to the pan, with the olive oil if the pan is dry, and cook for 6 minutes, turning, until golden. Add the onion and pepper and cook for 5 minutes, until soft. Add the garlic and paprika and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the tomatoes and add the salt and pepper. Simmer for 8 minutes, until the sauce has thickened and the chicken is cooked through.

   Mark done Start 8 min timer

5. Stir in the cream, chorizo and spinach and cook for 1 minute, until the spinach has wilted.

   Mark done Start 1 min timer

6. Add the drained pasta with a splash of the pasta water and toss over the heat for 1 minute, until the sauce coats the pasta. Serve with the Parmesan and parsley.

   Mark done Start 1 min timer

Chef’s Tips

• Use cooking chorizo, the hard, cured kind. It renders its oil and holds its shape, and the soft raw kind breaks up.
• Cook the chicken and vegetables in the chorizo oil. It gives the whole dish its red colour and smoky taste.
• Add a splash of pasta water at the end. Its starch loosens the sauce and makes it glossy and clinging.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A green salad
• Garlic bread
• A glass of red wine

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently with a splash of water. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.