Monday Munchies - Chorizo Penne

Ingredients

• 350g dried penne (fresh is better)
• 250g chorizo sausage (cooking chorizo if you can get it)
• 1 tablespoon olive oil
• 2 shallots, peeled and finely chopped (onions will do)
• 1 tablespoon of picked thyme leaves
• 2 tablespoons sherry vinegar
• 125ml whipping cream (or you can use Crème fraiche)

Preparation

1. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions (between 4 and 15 minutes depending on if it is fresh or dried).
2. Slice the chorizo diagonally into thin slices, no thicker than 0.5cm. Heat the oil in a non-stick pan, add the shallots and cook over a medium heat for 2 minutes to soften. Add the chorizo and cook over a high heat for 2 minutes until it begins to release oil. 
3. Add the sherry vinegar and cook for 1 minute over a high heat, stirring to deglaze the pan. Add the cream and thyme leaves, bring to the boil while stirring and remove from the heat. Season with crushed sea salt and freshly ground black pepper.
4. To serve, drain the penne, toss with the chorizo cream and arrange in serving bowls. Finish with shaved parmesan and rocket.