- Tip the pasta into a pan. Add the tomatoes, chorizo, half the basil and Kallo stock paste. Pour the hot water over the stock to help it dissolve and give it a mix if it needs it. Bring to the boil. Cover, reduce the heat to low and cook for 20-25 minutes or until the paste is al dente and the liquid almost gone.
- Add the pesto, cream cheese, remaining basil and a good pinch of salt and pepper to the pan. Mix well. Pop the burrata into the centre and serve immediately.
400g small pasta shells
850l just boiled water
250g cherry tomatoes, cut in half
150g chorizo, cut into cubes
2 large handfuls of roughly chopped basil leaves
1 tbsp Kallo stock paste
2 tbsp red pesto
60g cream cheese
Salt and pepper