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Prep ingredients: Bring a large saucepan of salted water to the boil for the pasta. Cut the onion into thin wedges. Crush or finely chop 3 garlic cloves. Cut the chorizo into 1cm-thick slices. Crumble the stock cubes into a heatproof jug, add 160ml (⅔ cup) boiling water and stir to dissolve.
Cook pasta: Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
Start sauce: Meanwhile, heat a generous drizzle of olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the chorizo and cook, stirring, for 3-4 mins until browned. Add the garlic, 2 tbs tomato paste and 2 tsp dijon mustard and cook, stirring, for 1 min or until fragrant.
Finish sauce: Add the peas, stock and cream to the chorizo mixture and bring to the boil over medium-high heat. Cook, stirring regularly, for 5 mins or until the peas are tender and the sauce is slightly reduced. Remove the pan from the heat. Taste, then season with salt and pepper.
Serve up: Divide the pasta and chorizo stroganoff among bowls and enjoy!
Make it cheesy: Cheese and pasta are a match made in heaven. If you have any on hand, grate some cheddar or parmesan over the pasta before serving.