Goats' Cheese, Chorizo & Spinach Tortiglioni

Boil a full kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the diced chorizo and cook for 4-5 min or until crisped

Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Wash the spinach, then pat it dry with kitchen paper

Once the chorizo is crisped, add the spinach to the pan with a splash of water and cook, covered, for 1-2 min or until the spinach has wilted

Meanwhile, chop the basil finely, including the stalks

Once wilted, add half the chilli flakes (can't handle the heat? Go easy!) and stir through half the goats' cheese until fully combined

Once the pasta is cooked, add it to the pan with the sauce, a pinch of salt and a splash of starchy pasta water

Give everything a good mix up – this is your goats' cheese, chorizo & spinach tortiglioni

Crumble the remaining goats' cheese into rough bite-sized pieces