Boil a pan of water and cook the pasta according to packet instructions. Drain, reserving one cup of the pasta water.

Meanwhile, thinly slice the chorizo and put in a large saute pan over a medium high heat. Cook for 3 minutes, until it begins to crisp.

Slice the leek and add this to the pan. When it starts to soften, tip in the white wine. Allow this to boil down, then turn down the heat to low and add the cream.

Bring the sauce to a simmer. Season with salt and pepper then tip in the pasta and reserved water. Stir and enjoy!