1. Cook the pasta in a large pan of salted water until al dente. Reserve a cup of the cooking water, then drain.
2. Sauté the chorizo in olive oil over medium heat until it releases its oil and begins to crisp.
3. Add the onion, garlic and chilli flakes; cook gently until softened and aromatic.
4. Add the black pudding pieces and cook for 3–4 minutes until the edges start to caramelise but it still holds some texture.
5. Deglaze with wine or cider, scraping up any sticky bits, and reduce by half.
6. Stir in the cream and simmer briefly until slightly thickened.
7. Toss in the cooked pasta, adding a splash of the reserved water to loosen the sauce if needed.
8. Add lemon zest and juice, season generously, and finish with chopped parsley.
9. Serve hot, topped with grated Parmesan or Manchego and a drizzle of good olive oil.

Multi-Cooker Option (Ninja Foodi MAX)

1. Set to Sauté mode on Medium. Add olive oil, chorizo, onion, garlic and chilli flakes; cook until fragrant and the chorizo has released its oil.
2. Stir in the black pudding and cook for 2–3 minutes until lightly crisped.
3. Pour in the wine or cider and reduce by half.
4. Add dry pasta and 300ml water or stock. Cancel Sauté and set to Pressure Cook – High for 5 minutes.
5. Quick release the pressure, then open the lid.
6. Stir through the cream, lemon zest and juice; simmer on Sauté – Low for 1–2 minutes until creamy.
7. Finish with parsley, black pepper and grated cheese.