Smoky Chorizo & Pepper Fresh Orecchiette

Boil a kettle

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

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

Meanwhile, add your diced chorizo to a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Cook for 4-5 min or until beginning to crisp

Once crispy, transfer to a small bowl and reserve the pan

While the chorizo is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Peel and slice (don't chop!) your garlic

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped pepper and a generous grind of black pepper and cook for 8-9 min or until beginning to soften

Dissolve your soft cheese and chicken stock mix in 100ml [130ml] [170ml] boiled water – this is your creamy chicken stock

Grate your cheddar cheese

Once the pepper is soft, add the sliced garlic, your ground smoked paprika and a small pinch of salt to the pan and cook for 30 secs or until fragrant

Once fragrant, add the drained orecchiette, creamy chicken stock and crispy chorizo to the pan

Give everything a good mix up and cook for 1-2 min or until the pasta is evenly coated in the sauce – this is your smoky chorizo & pepper fresh orecchiette

Tip: Add a splash of the starchy pasta water if it's looking a little dry!