Chorizo & Semi-Dried Tomato Pasta

• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add spaghetti. Cook until 'al dente' (cooked through but still slightly firm in the centre), 10 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes. • When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan.

• Add garlic paste and tomato paste to pan with chorizo. Cook until fragrant, 1 minute. • Add chicken stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir in the cooked pasta and veggies. Add half the Parmesan cheese. Toss to coat. Season with salt and pepper to taste.