Creamy Tomato Chorizo Pasta

1: Sauté diced red onion and garlic.

2: Add fresh cherry tomatoes and fry until the skins start blistering.

3: Add chorizo followed by tinned plum tomatoes and break them up slowly in the pan.

4: Season with chilli flakes, mixed herbs, salt, and pepper, and add a dash of balsamic vinegar. Simmer to reduce down.

5: Cook the pasta separately according to instructions.

6: Add Boursin cheese to the sauce and let it melt into the sauce, folding it in.

7: Add a couple ladles of pasta water for thickness as the sauce amalgamates into a creamy tomato sauce.

8: Fold the cooked pasta into the sauce and top with freshly chopped basil.

9: Serve with a side salad of iceberg lettuce and cherry tomatoes dressed with garlic vinaigrette.