4 tbsp olive oil
110g/3¾oz chorizo, skin removed, cut into small cubes
2 red onions, thinly sliced
200g/7oz closed-cup mushrooms, quartered
4 garlic cloves, thinly sliced
1 tsp chilli flakes (use less if you don’t want it too spicy)
2 tsp smoked paprika
2 tsp dried oregano
2 x 400g tins chopped tomatoes
200g/7oz pasta shapes, such as conchiglie or penne
160g/5¾oz broccoli, cut into florets
150g/5½oz cheddar, grated
salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often.
Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir.
Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling.