Finely dice the onion and garlic cloves.
Fry the onion and garlic in a large pan until aromatic. No extra oil is needed.
Chop the Spanish chorizo into small cubes, add it to the pan, and cook until it naturally releases its oils.
Stir in the smoked paprika, dried oregano, salt, and pepper.
Add the pasta and pour in the chicken stock. Cover the pan with a lid and cook until the pasta is about 1 minute away from being al dente. If the pasta sticks, add a touch more stock.
Remove the lid and stir in the double cream and balsamic vinegar. Let the sauce bubble and thicken slightly for a couple of minutes until the pasta is fully cooked.
Divide between bowls and top with freshly grated Parmesan and chopped chives.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →