Orecchiette with Chorizo & Winter Greens

1. Fill a large pan with water and add a large pinch of salt. Pop on a lid and bring to the boil.

2. Trim the dry ends from the cavolo nero. Slice out the woody cores. Thinly slice the leaves. Trim, peel and thinly slice 4 garlic cloves. Halve and dice the chilli, scooping out the seeds and white pith for less heat. Slice the chorizo down the middle to open it up. Peel off the papery skin. Dice it. Dice 50g butter.

3. When the water in the pan is boiling, add the orecchiette pasta. Bring back to the boil, then turn down the heat and simmer for 8 mins.

4. Meanwhile, put a large frying pan on a medium-high heat. Add 1 tbsp oil and the chorizo. Fry, stirring often, for 2-3 mins till the chorizo is lightly browned and plenty of oil has been released.

5. Add the garlic and chilli to the pan and cook, stirring, for 30 secs. Scoop a mugful of water out of the pasta pan (mind your fingers or use a ladle) then add 200ml pasta water to the chorizo. Bring to a boil. Turn the heat down and add the butter one cube at a time, stirring to melt each cube as you add it. Take off the heat. Add half the Parmesan and stir to combine. You should have a smooth, silky sauce. Take off the heat.

6. When the pasta has cooked for 8 mins, add the cavolo nero to the pan. Bring back to a simmer and cook for 2-3 mins till the cavolo nero has wilted and the pasta is tender with a little bite.

7. Scoop an extra mugful of water out of the pasta pan. Drain the pasta and cavolo nero. Add it to the chorizo and pop the pan on a low heat. Toss everything ogether. Taste and add a pinch of salt and pepper, if you think it needs it.

8. Divide the pasta between 4 plates. Drizzle over a little olive oil. Top with the remaining Parmesan and serve.