Our Food Lead, Sophie, has crafted this delicious, creamy delight for you. It's creamy chorizo and mascarpone rigatoni that can be made in 15 minutes.

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Ingredients:

500g Rigatoni
250g Chorizo
4 Large Garlic Cloves
Pinch Of Red Chilli Flakes
2 Tbsp Double Concentrated Tomato Purée
400g Cherry Tomatoes
500g Mascarpone
30g Parmesan, Plus More For Sprinkling Over
Handful Fresh Flat-Leaf Parsley
Handful Fresh Basil Leaves

Method:

1. Peel the skin off the chorizo and chop it into chunks. Cook it in a large sauté pan over medium heat for 3 minutes, or until lots of the fat has been released.
2. Cook your rigatoni in plenty of boiling salted until al dente.
3. Thinly slice the garlic and add it to the pan with a pinch of red chilli flakes. Cook gently for 1 minute.
4. Add the tomato purée and cook for 2 minutes, or until it begins to darken.
5. Add the cherry tomatoes and cook for 5 minutes, pressing down on the tomatoes to release their juices.
6. Stir in the mascarpone until it’s fully melted and season the sauce with a good pinch of salt and pepper. Cook gently for 2 minutes.
7. Grate the parmesan and add it to the sauce, along with the parsley and basil.
8. Drain the rigatoni, reserving a mug of pasta cooking water, and mix it well with the sauce, adding a splash of the cooking water to help it all come together.
9. Plate up and top a little more grated parmesan.

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