Place a large frying pan over a high heat and add the olive oil. Once hot, add the sliced chorizo and fry for 2 – 3 minutes.
1 tbsp olive oil, 160 g chorizo
Add the bell pepper and onion and continue to fry for a further 2 – 3 minutes. Don’t forget to stir to prevent burning and ensuring even cooking.
1 large red bell pepper, 1 medium onion
Add the diced chicken breasts to the frying pan and brown on all sides. Add the garlic and continue to stir until the beautiful aroma of the garlic is evident.
2 large chicken thighs, 4 cloves garlic
Add the chopped tomatoes before the garlic catches along with the mixed herbs, salt and sugar.
400 g chopped tomatoes, 1 tsp mixed herbs, 1 tsp sugar, ¼ tsp salt
Stir everything together well and adjust the heat so the sauce simmers. Put the lid on the pan as well.
Put a large pan of salted water over a high heat with the lid on and bring to a boil. Remove the lid and add the pasta and cook according to the packet instructions.
400 g penne
Once the pasta is cooked to your liking, remove from the heat and drain making sure to reserve a mug of the pasta water.
Add the pasta to the frying pan and pour in the double cream. Stir/toss everything together really well. If the sauce is too thick, add a little of the pasta water to thin but only add a little at a time. Stir it in and test again.
235 ml cream
Serve immediately into prewarmed bowls with a sprinkle of parmesan.