- 1 Cook the pasta in a pot of boiling water for 8-10 mins, or until it's cooked to your liking.
- 2 Heat a large frying pan over a medium heat (with no oil) and add the chorizo slices. Fry them for 2 mins. Melt a knob of butter in the pan and add the tomatoes and the Wild Garlic & Rosemary. Stir well and then let it cook for 2 mins so the tomatoes begin to soften. Add the Rustica Paste to the pan and mix well.
- 3 Add the Red Pepper Sprinkle to the pan. Pour in the cream and mix well. Let it gently bubble for 3 mins, stirring until the cream reduces by half. Add the peas (if using) and simmer for 2 more mins.
- 4 Drain the pasta and stir it into your sauce, then serve it with some grated parmesan sprinkled over.