Chorizo and Pepper Linguine with Paprika and Italian Cheese

1. Boil a large pot of salted water. Cook linguine per packet instructions until al dente. Reserve a cup of pasta water before draining.

2. Slice the chorizo into rounds or half-moons. Dice the red pepper. Mince the garlic.

3. Fry the chorizo in a large pan over medium-high heat 3–4 mins until the oils release and it starts to crisp. Add the red pepper and cook 4 mins until softened.

4. Add the garlic and smoked paprika, cook 1 min until fragrant. Add the tinned tomatoes and a splash of the reserved pasta water. Simmer 8–10 mins until the sauce thickens.

5. Add the drained linguine to the sauce and toss well to coat. Add more pasta water to loosen if needed. Season with salt and pepper.

6. Serve topped with grated Italian hard cheese and a sprinkle of fresh parsley if desired.