Lash your pasta on and have it cooking in the background.
Get your garlic and tomatoes and pop them in an oven proof container, drizzle with a little olive oil and either pop in the air fryer at 180 for 8 to 10 mins or onto a preheated oven at 200 for the same length of time.
Pop your mince into a bowl, season with salt and pepper and get your hands in and give it a mix. You then want to form equal sized meatballs, depending on what size you make them you should get around 8 to 10.
Get a pan on a medium heat with a drop of oil and brown off the meatballs for 6 to 8 minutes the put aside.
Pop a little oil on a pan and thrown on your chilli and shallot, cook for a couple of minutes. Using the side of a knife crush your garlic and add in along with your mushrooms, cook for a further minute and then add in your chorizo, meatballs, stock and tin of tomatoes and piccolo tomatoes and the red wine stock
Simmer for 8 to 10 mins to let the sauce reduce.
Add in the cream and grated parmesan and stir through, then add in your pasta, mix together and garnish with some parsley and a sprinkle of grated parmesan.
