Remove the casing off the chorizo and fry in a pan with the oil, breaking them into a variety of sized pieces. Fry until they colour, then remove from the pan.
Add in the shallot and garlic, sauté until soft, then add in the tomato paste and gochujang. Stir to combine.
Cook your pasta in a pot of salted boiling water.
Deglaze with the shot of vodka and cook off for one to 2 minutes before adding in the cream. Stir through.
Season and add back in the chorizo. Mix and add some Parmesan through.
Add in the al dente pasta, along with some pasta water and toss. Add more Parmesan and mix through then finish it off with the fresh basil.
