- Heat the oil in a large pan over a medium heat. Add the red onion and chorizo and cook, stirring occasionally, for 6-8 minutes until a little golden.
- Add the tomatoes and a good pinch of salt and pepper to the pan. Mix well. Reduce the heat a touch and cover the pan. It should all be bubbling gently. Cook, stirring occasionally, for 15-20 minutes or until the tomatoes have popped and started to break down. Remove the lid, turn the heat back to medium and cook, stirring occasionally, for 3-4 minutes or until the tomatoes have pretty much broken down. I love a little texture left in the sauce.
- Meanwhile, cook the pasta for 8-10 minutes or until al dente. Drain and reserve some of the pasta water.
- Stir the cream cheese into the sauce and then add the pasta. Pour in 50ml of the pasta water and mix well until the sauce clings to the pasta. Check the seasoning. It will need a good pinch of salt and pepper. Mix well and once perfect, dive on in.
2 tbsp olive oil
1 red onion, finely chopped
200g chorizo, finely chopped
700g cherry tomatoes
400g penne pasta
100g cream cheese
Salt and pepper