Penne with tomatoes, chorizo and cream

Tasty, creamy and spicy, I added a pinch of habanero flakes as we like the heat. Not sure peeling the tomatoes was worth it I think I'd just go for a good quality can of toms next time. Fried off the chorizo first, removed then fried off a finely diced shallot as recommended in another comment before following the recipe as written I'll definitely make this again.

Rich and tasty, delicious. Serve with French bread and brocolli. Needs some tweaks to the recipe (1) to stop it being too oily, dry-fry the sliced chorizo first (it's amazing how much oil comes out) then (2) tip out half the oil and fry a fine-chopped onion in what is left until soft, before adding the tomatoes. And (3) reserve some of the pasta cooking liquid to thin the sauce out if necessary after you mix in the pasta.