Heat the olive oil in a large saucepan or deep casserole over a medium heat, add the chorizo and fry for 2 minutes. Remove the chorizo with a slotted spoon onto a plate and set aside.   Add the chicken to the saucepan or casserole and fry for 3 minutes, then add the onion and pepper and fry for 5 minutes, stirring occasionally.

Stir in the garlic and cook for 1 minute, then scatter over the Cajun seasoning and stir the chorizo back in. Add the stock and deglaze the bottom of the pan or casserole.  Then add the tins of tomatoes, stir, bring to a simmer and cook for 10 minutes.

Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than the packet instructions.

Check the seasoning of the chicken and chorizo mixture and add salt and freshly ground black pepper, to taste. Stir in the cream and simmer gently for 1 minute.

When the pasta is cooked, drain well and stir it into the chicken and chorizo mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes, then stir in the parmesan, and cook for 1 more minute. Serve the pasta straight from the pan, or tip into a large serving bowl. Garnish with extra parmesan and freshly ground black pepper.