Chorizo halloumi pasta

Method

1. 1

   Fry off the pepper and onion with the chilli flakes and garlic purée in either some frylight or olive oil

2. 2

   Meanwhile, start to boil the linguini in salted water and fry the halloumi and chorizo slices in a griddle pan, turning when cooked on one side. Once fully cooked, turn the heat off and set aside

3. 3

   Add 250ml chicken stock (I used an oxo cube) to the pepper and onion, along with the paprika

4. 4

   Simmer for 5-10 mins until thickened

5. 5

   Once the pasta has cooked, drain and set aside, then add the creme fraiche and parmesan to the pepper and onion, stir well

6. 6

   Stir the halloumi, chorizo and cooked pasta in to the sauce and serve