1 tsp rapeseed oil
1 tbsp finely chopped fresh rosemary
1 whole clove garlic
500g ripe tomatoes, diced into 1 cm pieces or 1 x 400g tin tomatoes
½ tsp sugar
Salt, freshly ground black pepper
2 large skinless chicken breasts (or *skinned and boned chicken thighs), sliced thinly
175g cooking chorizo, sliced into 5mm rounds
large pinch of chilli flakes
100 double cream
2 tbsp finely chopped fresh parsley
4 tbsp parmesan cheese, finely grated.
(Optional, drizzle of lemon or chilli oil to serve)
400g Pasta of your choice, rigatoni is perfect. Check the timing on the packet.
Fill a large saucepan two thirds full with cold water and generously season with salt. Put on a lid and bring to a rolling boil.
Add the pasta and replace the lid. Once the water is back to the boil cook according to the time on your pasta packet, at this point you can remove the lid. This should give you perfect al dente pasta. Once the pasta is cooked, drain and place in iced water until you are ready to serve.
Melt the butter and oil in a saute pan, add the whole garlic clove and cook gently until it has turned a light golden brown, then discard; this is to flavour the oil. Add rosemary, tomatoes and sugar and season with salt and lots of ground black pepper. Cook on a medium heat until the tomatoes have softened into a sauce.
Add the chorizo, chilli flakes and cook for another five minutes with half the parsley and half the cheese. Add the chicken and cook for another five minutes than pour in the cream and mix well, bring to a gentle bubble and cook for five minutes. Add the drained pasta to the pan and mix thoroughly, before serving garnished with the remaining parsley and pepper and optional light drizzle of chilli or olive oil to serve.
* If you are using chicken thighs, they will need to be cooked for at least 20 mins to ensure they are tender.