Remove the casings from the small chorizo sausages and roll the meat between your hands to form small meatballs.
Cook the chorizo meatballs in a large pan for a few minutes until they release their fat and brown on all sides. Remove the meatballs from the pan but leave the rendered fat.
Finely dice the red onion and the half red bell pepper.
Sauté the diced red onion in the reserved chorizo fat. Add the crushed garlic cloves and diced red bell pepper, and cook until the vegetables have softened.
Pour the liquid cream into the pan and season with salt and pepper. Add the dry coquillettes directly into the sauce along with a glass of water.
Cook everything together for 10 minutes until the pasta is fully cooked and the sauce is thick and creamy.
Add the cooked chorizo meatballs back into the pan, grate the parmesan cheese over the top, and mix everything well.
Serve generously in a bowl and garnish with freshly chopped chives.
Cook it hands-free.
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