Cook the pasta in salted boiling water for 2 minutes less than the packet states (for al dente).

Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chorizo for a few minutes, stirring occasionally, until it starts to turn crispy.

Add the diced chicken and cook for a few minutes until it’s almost cooked through.

Now add in the diced red onion and pepper. Cook for a minute then chuck in the chopped garlic. Cook for another minute.

Pour in the chicken stock, then add in the tomato paste.

Stir through the mascarpone, then season to taste.

Once the pasta is cooked, drain it, but save some of the pasta water to add to the sauce if it needs loosening up.

Add the pasta to the sauce and stir to coat. Toss through the basil, then it’s ready to dish up.

Finish it with grated parmesan.