Chorizo pasta with pangrattato

Method

1. Put the oil and chorizo in a frying pan over a low-medium heat. Cook for 3-5 minutes until the chorizo is beginning to crisp. Add the tomatoes, stock and garlic, turn up the heat and simmer for 6 minutes until the sauce has thickened a bit.
2. Meanwhile, cook the pasta in boiling salted water according to the packet instructions (or 2-3 minutes less for al dente), then drain and set aside.
3. Stir the cannellini beans and pasta into the tomato sauce, then keep warm over a low heat.
4. For the pangrattato, heat the butter in a small pan, then add the breadcrumbs and cook for 3 minutes until golden. Stir in the lemon zest and parsley. Spoon the pasta into bowls, then top with the pangrattato to serve.