Chorizo and Halloumi Pasta

Heat the oil in a pan and fry the onion and garlic for 3-4 minutes on a medium heat. Meanwhile, bring a pan of water to a boil and cook the pasta until al dente. Drain the pasta, reserving 1 cup of pasta cooking water for later, and set the pasta aside.
1 teaspoon Olive Oil, 1 Red Onion, 2 Garlic Cloves, 250 g Pasta
Stir the smoked paprika and oregano into the onion and garlic mix and cook for 1 minute.
2 teaspoon Smoked Paprika, 1 teaspoon Oregano
Add in the cubed halloumi and sliced chorizo, turn the heat up and fry until the halloumi starts turning golden.
225 g Halloumi, 200 g Chorizo
Stir in the passata, sugar and double cream and simmer on a low heat for 10 minutes.
500 ml Passata, 2 teaspoon Sugar, 3 tablespoon Double Cream
Stir the cooked pasta into the sauce and let it warm through for a few minutes. Add a few tablespoons of the reserved pasta cooking water, a little at a time, to help create a silky, smooth sauce that coats the pasta evenly. Serve topped with chopped parsley and grated Grana Padano.
50 g Grana Padano, 2 tablespoon Parsley