Goats Cheese, Chorizo & Spinach Tortiglioni

Boil a full kettle

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

Once hot, add your diced chorizo and cook for 4-5 min or until crisp

Add your tortiglioni to a pot of boiled water with a 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

Meanwhile, chop your cherry tomatoes in half

Once the chorizo has crisped, add the halved cherry tomatoes to the pan and cook for 4-5 min further until starting to soften

Wash your spinach, then pat it dry with kitchen paper

Dissolve your chicken stock mix in 50ml [75ml] [100ml] boiled water

Once the tomatoes are soft, add the spinach to the pan with the chicken stock and cook, covered, for 1-2 min or until the spinach has wilted

Meanwhile, chop your basil finely, including the stalks

Once the spinach has wilted, add half your chilli flakes (can't handle the heat? Go easy!) and half your Greek cheese (save the rest for garnish!)

Give everything a good mix up until fully combined

Once the pasta is cooked, add it to the pan with the sauce

Stir everything together and cook for 1-2 min further or until the sauce begins to stick to the pasta – this is your Greek cheese, chorizo & spinach tortiglioni

Tip: Add a splash of starchy pasta water if the sauce is looking a little thick!

Crumble the remaining Greek cheese into rough bite-sized pieces