Fry the onion and garlic

• Heat a large pan and fry the onion and garlic until aromatic.

Add the chorizo and seasonings

• Add the chopped chorizo and fry until it releases its oil.
• Stir in the seasonings.

Cook the pasta in the stock

• Add the pasta and chicken stock, cover with a lid and simmer.
• Stir occasionally so the pasta doesn't stick to the base of the pan; add a splash more stock if needed.

Finish the sauce

• Remove the lid and stir in the cream and balsamic vinegar.
• Let the sauce thicken slightly until the pasta is cooked to your liking, keeping it saucy.

Serve

• Divide between bowls and top with grated Parmesan and chives.