Spanish Chorizo Pasta

Bring a pan of salted water to the boil and add a few drops of olive oil. Add linguine and push into the pan as it heats to ensure all of it is covered. Set a timer for 11 minutes.

A couple of minutes before linguine is ready, heat a nonstick frying pan. I used a few sprays of fry light since this recipe is already calorie dense, but feel free to use a few drops of olive oil. You won’t need too much as the oils in the chorizo will seep out

Once pan is smoking hot, add chorizo and fry for around 4 minutes, Reduce heat slightly then add cream and a tablespoon of the Spanish spice mix (see below). Add cherry tomatoes to the saucepan mix and tear the basil leaves in. Mix everything around well to combine and cook for 1–2 minutes.

Pour linguine into a colander and drain. Add linguine to the frying pan. Swirl around the pan to coat.

Serve with grated Parmesan on top. For an extra treat, add a glass of Rioja.

For the Spanish spice mix, simply combine all spices. Store in a tight-lidded jar.