Bring a pan of lightly salted water to the boil. Add the pasta and cook until al dente about 10 minutes or according to packet instructions.

In the meantime, heat some oil in a sauté pan, over medium heat and add the chorizo, onion and garlic.

Season with salt and pepper.

Cook for 2-3 minutes until the chorizo and the onions are softened and warmed through.

Add the cherry tomatoes, chicken stock and cream and simmer for a further minute or so.

Sprinkle over some parmesan or mature cheddar and stir to create a creamy smooth sauce. Cover and keep warm.

Once the pasta is cooked, drain and transfer into the pan. Toss to coat the pasta with the creamy mixture.

Serve immediately in warmed bowls and sprinkle with the rest of parmesan cheese, sprinkle of fresh herbs and some cracked black pepper.