Chorizo Pasta with Smoky Tomato Cream Sauce

• 2 tbsp Extra virgin olive oil
• 250 g Spanish chorizo
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• 400 g Canned chopped tomatoes
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 320 g Egg pasta nest
• 120 ml Double cream
• 60 g Manchego cheese

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Meanwhile, slice the chorizo into coins, finely chop the onion, and finely chop the garlic. Grate the Manchego and set it aside.
2. Heat the olive oil in a large frying pan over medium heat, then add the chorizo and cook for 3 to 4 minutes until it releases its oil and starts to colour. Add the onion and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
3. Stir in the smoked paprika and dried oregano for 20 seconds, then add the chopped tomatoes, remaining salt, and black pepper. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Reduce the heat to low.
4. Cook the egg pasta in the boiling water until just al dente, following the packet timing. Drain well, reserving a small splash of the cooking water in case you need to loosen the sauce. Add the pasta to the pan and toss until evenly coated.
5. Pour in the double cream and warm gently for 1 to 2 minutes, stirring, until the sauce turns silky; do not let it boil. If needed, add a spoonful of the reserved pasta water to bring it together. Serve straight away, topped with the grated Manchego.

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