Quick Chorizo & Cherry Tomato Orecchiette

When the kettle has boiled, pour the boiling water into a large saucepan over a high heat with a generous pinch of salt. Bring to the boil, then cook the orecchiette until 'al dente', 8 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain the pasta, then return to the pan and drizzle with olive oil to prevent it sticking together.

While the pasta is cooking, roughly chop the mild chorizo. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until golden, 4-6 minutes.

Add the garlic paste, tomato paste and a pinch of chilli flakes (if using) to the frying pan and cook until fragrant, 1 minute. Add the reserved pasta water, chicken stock pot and butter and cook until slightly reduced, 1-2 minutes.

Add the orecchiette, baby spinach leaves, tomato, zucchini and 1/2 the grated Parmesan cheese. Toss to coat and season to taste.