Chicken & chorizo pasta

• 1Brown onion
• 1Pepper
• 2 clovesGarlic, crushed
• 100gCooking chorizo
• 500gChicken thigh fillets
• 1 tspSmoked paprika
• ½ tspChilli flakes
• 1 tbspTomato purée
• 2 tinsChopped tomatoes
• 400gPenne
• 30gFresh parsley, chopped

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Slice the onion and pepper, crush the garlic, cut the chorizo into half-moons and the chicken into bite-sized pieces.

2. 2

   Fry the chorizo in a large dry frying pan over a medium heat for 3 minutes, until it releases its red oil. Add the chicken, turn up the heat and fry for 5 minutes, until browned.

3. 3

   Add the onion and pepper and cook for 5 minutes, until softening. Stir in the garlic, paprika, chilli and purée for a minute, then the tomatoes and half a tin of water. Simmer for 12 minutes, until thick and the chicken is cooked through with no pink in the middle.

   20 min, mostly hands-off

4. 4

   Meanwhile, cook the penne for 10 minutes, or as the packet says. Scoop out a mugful of the water, then drain.

   12 min, mostly hands-off

5. 5

   Stir the penne into the sauce with a splash of the water, season and scatter over the parsley. Serve, or cool and portion into tubs.