The Best Creamy Chorizo Pasta

5 standard portions

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Ingredients

• 250 g mushrooms, thinly sliced
• 1 onion, finely diced
• 220 g chorizo, skin removed
• 1 tube (or approximately 8 tbsp) of tomato puree
• 4 cloves of garlic, minced
• 70 ml double cream
• 2 tbsp fresh thyme, removed from stem
• 400 g rigatoni
• ½ lemon, juiced
• 160 g kale, washed and torn
• 50 g parmesan, finely grated
• 1 bunch fresh basil
• 2 tbsp rapeseed oil
• 1 tsp chilli flakes

Method

1. Start by slicing the mushrooms, onion and then slice the chorizo into small pieces.
2. To a large non-stick frying pan add half of the rapeseed oil and increase the heat to high. Once pre-heated, add the mushrooms into the pan. Leave to brown for 3 minutes on a high heat, then stir and leave to brown for another 3 minutes.
3. Remove the browned mushrooms from the pan and season with salt. Reduce the heat to low and add the onion and chorizo into the pan. Gently fry to render the fat from the chorizo.
4. After 5 minutes of frying, add the tomato puree into the pan, along with the garlic, chilli flakes (optional) and fresh thyme. At this stage, add your rigatoni to salted boiling water, setting a timer to 2 minutes minus the packet time.
5. Whilst the tomato puree is gently frying away, add the kale into a baking tray and coat with the remaining rapeseed oil. Season with salt and pepper and pop in the oven for 7 minutes. Check on the kale after 5 minutes to ensure it isn't burning.
6. Now that the tomato puree has darkened, add around 4 ladles of pasta water into the pan. Stir to combine and add the cream, parmesan and lemon juice at this stage too and add the cooked mushrooms back into the pan.
7. Pour the undercooked pasta into the pan and stir until everything is incorporated. Add pasta water as necessary and cook until the sauce is nicely thickened and the pasta is perfectly cooked. Top with fresh basil and additional parmesan.