Super Quick Chorizo and Tomato Spaghetti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat. Boil the pasta, 8 mins. Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.

Step 2

Meanwhile, heat a frying pan on medium-high heat (no oil). Fry the chorizo, 3-4 mins. Thinly slice the chilli.

Step 3

Stir in the tomato puree and half the chilli. Fry, 1 min. Add the crème fraiche, chicken stock paste, sugar and water. Simmer, 2-3 mins. Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.

Step 4

Stir the cooked pasta, sun-dried tomato paste and half the cheese into the sauce. Add a splash of water if needed. Share between bowls. Sprinkle over the remaining cheese and chilli.