FUSILLI WITH TOMATO PESTO, CHORIZO & ROSEMARY

I’ve always got chorizo in my fridge and pasta and pesto in my larder. This dish is so familiar, I can cook it with my eyes closed.

Bring a large pan of water to a rolling boil.

Add the pasta, return to the boil and cook for about eight minutes or until cooked to your liking. Drain the pasta but reserve 150ml/5fl oz of the cooking water – this is very useful for adding to the pasta sauce if it becomes too thick, or stirring into the pasta itself if you’re waiting for the sauce to cook and the pasta starts to stick. While the pasta is cooking, put the chorizo in a cool pan with the olive oil, then place on a low-medium heat and cook for just a couple of minutes until the chorizo starts to look shiny and oily.

Don’t brown the chorizo as it can burn easily, just soften it.

Add the cream, tomato pesto, chopped rosemary and the grated parmesan, mixing well. Bring to the boil, and cook for a couple of minutes until it’s all blended together beautifully. Season to taste.

Finally, combine the pasta and sauce over a medium heat and stir gently, adding some pasta cooking water if it needs loosening.

Serve with extra parmesan cheese sprinkled over the top.

SERVES 4

● 400g/14oz fusilli

● 150g/5oz chorizo, skinned and cut into 1cm/½in cubes

● 1 tbsp olive oil 200ml/7fl oz double cream

● ½ jar Sacla’ Sundried Tomato Pesto

● 1 tbsp fresh rosemary, finely chopped

● 25g/1oz parmesan, finely grated, plus extra for sprinkling

● Salt and pepper