Method:

1. Remove the skins from the chorizo and finely chop the filling. Add to a deep frypan with the oil then place over medium heat. Once the chorizo starts to sizzle, cook for 2-3 minutes until the fat has started to render then add the onion and cook for a further 3-4 minutes to soften.
2. Add the garlic and chilli and cook for 30 seconds then add the tomato paste and cook for 3-4 minutes to cook out.
3. Add the vodka and cream and cook for 2 minutes, stirring until smooth.
4. Meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta, reserving ½ cup cooking liquid then add the pasta to the vodka sauce along with the cooking liquid.
5. Add parmesan and season to taste. Serve topped with a little extra parmesan

Our friends at Wine Selectors suggest pairing this dish with a Montepulciano.