• Boil the kettle. • Thinly slice zucchini into rounds. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and soffritto mix, tossing occasionally, until golden and tender, 4-5 minutes. Transfer to a bowl.

• Pour the boiled water into a large saucepan with a generous pinch of salt. Bring to the boil over high heat, then add orecchiette. Cook until 'al dente' (cooked through but still slightly firm in the centre), 8 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes. • When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan.

• To the pan with the chorizo, add garlic paste and tomato paste. Cook until fragrant, 1 minute. • Add chicken stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir in the cooked pasta and veggies. Add half the Parmesan cheese. Toss to coat. Season with salt and pepper to taste.

• Divide chorizo pasta between bowls. • Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to serve. Enjoy!