Cook the pasta in salted boiling water for 2 minutes less than the packet states.

In a large frying pan, heat a small amount of cooking oil over a medium-high heat. Cook the chorizo for about 4-5 minutes, until it starts to turn crispy.

Add in the red pepper and cool for a minute, then add in the tomato paste and paprika and cook for a further minute.

Pour in the chicken stock, then let it simmer and reduce slightly. Once the pasta is al dente, drain it, but keep some pasta water behind.

Add the pasta into the pan and toss to coat. Add in the cream cheese and fresh basil and stir it well. If the sauce needs loosening up a bit, then add some of the pasta water.

Taste for seasoning, then dish it up and finish with some grated parmesan. Enjoy.