Creamy Smoky Chorizo Pasta

400g dried rigatoni pasta

2 tbsp The Good Oil extra virgin rapeseed oil

2 chorizo sausages, sliced on an angle

1 red onion, finely chopped

4 garlic cloves, finely chopped

3 tsp smoked paprika

1 tsp ground chilli, or to taste

3 tbsp tomato paste

300ml cream

Zest of a lemon

¼ cup reserved pasta water

Finely grated parmesan, to serve

Small handful fresh basil leaves, torn

Freshly ground black pepper

Heat The Good Oil extra virgin rapeseed oil in a large deep frying pan over medium heat. Add the chorizo and cook, turning occasionally, for 3–4 minutes until well browned and it has released its smoky oils.

While the chorizo cooks, cook the pasta in a large saucepan of boiling salted water according to the packet directions, or until al dente. Drain, reserving ¼ cup of the pasta cooking water.

Add the onion and cook, stirring occasionally, for 2-3 minutes or until softened. Stir in the garlic and cook for 30 seconds. Add the smoked paprika and chilli and cook for a further 30 seconds, stirring constantly, until fragrant.

Add the tomato paste and lemon zest and cook for 1 minute, stirring until the tomato paste darkens slightly.

Pour in the cream and stir to combine. Season generously with freshly ground black pepper. Reduce the heat to medium-low and simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.

Add the cooked pasta and reserved pasta water to the pan. Toss until the pasta is evenly coated in the sauce. Remove from the heat and stir through half the fresh basil.

Taste and season if needed, then divide between serving bowls. Top with grated parmesan and the remaining basil. Serve immediately.