Prepare the pasta following the package directions but reduce cooking time by 1–2 minutes, as it will finish in the sauce. Set aside ½ cup (125 ml) of the pasta water before draining and rinsing the pasta under cool water.

In a large, deep frying pan over medium-high heat, cook the diced chorizo for about 3–4 minutes until it's crispy and golden. No additional oil is necessary since the chorizo will release its own oil.

Add the chopped onion and minced garlic, stirring for 1–2 minutes until they soften.

Incorporate the tomato paste and optional sundried tomatoes, cooking for an additional minute.

Pour in the cream, allowing it to come to a gentle simmer. Cook for 2–3 minutes, stirring occasionally until the sauce thickens slightly.

Mix in the parmesan cheese, seasoning with salt and pepper to taste. You may need only a small amount of salt, about ¼ teaspoon, due to the saltiness of the chorizo and parmesan.

Toss in the cooked pasta along with the reserved pasta water, mixing for 1–2 minutes to finish cooking.

Top with extra parmesan before serving. Enjoy!