Broccoli Chorizo Pasta

1. Bring a large pan of water to a boil, and add the salt.1 tablespoon salt
2. Add the pasta and set a timer for 1 minute less than the suggested cooking time.12oz/340g pasta
3. When the pasta has 2-3 minutes left to cook, add the prepared broccoli. (see note 3)1 head of broccoli florets
4. Before draining the pasta, reserve 2 cups of the pasta cooking water.

While the pasta is cooking

1. Heat the oil in a large frying pan over high heat.¼ cup olive oil
2. Add the chorizo, use a spatula to break it up in the pan, and fry for 5 minutes, occasionally turning, until golden and crispy. (see note 2 if you have a cured chorizo sausage).2 cups of chorizo
3. Remove the chorizo from the frying pan, keeping the oil behind.
4. Add the garlic, paprika, Italian herbs, and pepper flakes (if using). Give this a good stir and then immediately add a ½ cup of the pasta cooking liquid to the pan and bring to a boil.4 minced garlic cloves½ teaspoon paprika½ teaspoon smoked paprika½ teaspoon dried Italian herbs¼-½ teaspoon red pepper flakes (optional)
5. Add the drained pasta and broccoli and toss to coat the pasta well in the oily sauce. Once the liquid has been absorbed, add ¼ cup more of the cooking water and stir the pasta to coat. Test your pasta. It should be perfectly cooked and well seasoned. Add extra salt and pepper as needed.salt and pepper to taste
6. Add the chorizo and any oil that has collected on the plate.
7. Serve the pasta, adding parmesan if you want.grated parmesan