Chorizo and mascarpone pasta

Cook your rigatoni in plenty of boiling salted water for 11 mins, or until al dente.

Peel the skin off the chorizo and chop it into small chunks. Cook with a splash of olive oil in a large sauté pan over medium heat for 3 minutes, or until lots of the fat has rendered.

Thinly slice the garlic and add it to the pan with a pinch of chilli flakes. Cook gently for 1 minute.

Add the tomato purée and cook for 2 mins, or until it begins to darken.

Add the cherry tomatoes and cook for 5 minutes, pressing down on the tomatoes to release their juices.

Stir in the mascarpone until fully melted and season the sauce with a good pinch of salt and pepper. Cook gently for 2 minutes.

Grate the parmesan and add it to the sauce, along with the parsley and basil.

Drain the rigatoni, reserving a mug of pasta cooking water, and mix into the sauce, adding a splash of the cooking water to help it all come together.

Plate up and top with a little more grated parmesan.

Recipe credit: MOB