Creamy Tomato & Chorizo Pasta

Ingredients

• 500 g any pasta shape
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 100 ml cream or 100g mascarpone
• 200 g dry-cured chorizo

Method

1. Prep: Dice the chorizo.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to packet instructions.
3. Meanwhile, heat a large frying pan or a wide, shallow casserole on a medium-low heat without any oil. Add the diced chorizo to the hot pan. Cook for a few minutes, until the chorizo has released its oil.
4. Pour the jar of Ballymaloe 100 Recipe Sauce into the saucepan. Stir in the cream or mascarpone and simmer for 5 minutes. Season to taste.
5. Drain the pasta and add it to the sauce in the pan, tossing to coat.

Divide the pasta among four pasta bowls and grate over plenty of Parmesan cheese.