One-Pot Chorizo & Yellow Pepper Conchiglie

Boil a kettle

De-link the mini cooking chorizo and cut them in half

Peel and finely slice the red onion[s]

Strip the rosemary leaves from the stalks and chop finely

Heat a large pot (with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add the chorizo and onion

Cook for 3-4 min or until the chorizo has released its oil and the onion has softened

Meanwhile, peel and finely chop (or grate) the garlic

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small bite-sized pieces

Chop the tomato[es] coarsely 

Add the chopped rosemary to the pot and cook for 1-2 min or until fragrant

Add the chopped garlic, tomato and pepper and cook for a further min

Dissolve the chicken stock cube[s] in 700ml [1L] boiled water

Add the stock, conchiglie pasta and a large pinch of sugar to the pot and give it a good stir 

Cover and cook for 7-10 min or until the pasta is nearly cooked

Meanwhile, grate the cheddar

Chop the parsley finely, including the stalks

Remove the lid from the pot and continue to cook until most of the stock has evaporated, stirring continuously, until a sauce has formed and the pasta is cooked 

Once reduced and thickened, remove from the heat and stir in the grated cheese and half of the chopped parsley