Make the sauce and the crumb in advance and reheat the sauce and crisp the crumb when needed. If you don't have chorizo use smokey streaked bacon.
Use different pastas for variation and make double the sauce and freeze as it freezes well. Freeze without the mascarpone and greens and add while reheat.
Use other greens - cavolo nero, chard, blanched tender stem broccoli, they all work well.
A recipe by Rosie Birkett