Boil a kettle and pre-heat the grill to high.
Slice the cherry tomatoes in half before adding them to a baking tray with a drizzle of oil and salt. Combine and add under the grill until nicely roasted. Set aside.
Heat a large frying pan over high heat. Dice the chorizo, add to the frying pan with the dried chilli flakes and cook until crisp.
Add hot water from the kettle into a pot with your spaghetti. Once cooked, drain spaghetti but keep a cup of the pasta water for later.
Peel and slice garlic as well as roughly chopping your spring onions. Add these to your frying pan with the chorizo and 100ml of the pasta water. Sprinkle in the chicken stock cube and roughly chopped parsley. Stir to combine.
Add cooked spaghetti to the pan with ½ the juice of the lemon. Stir to combine.
Plate your spicy chorizo spaghetti topped with grilled cherry tomatoes before adding a sprinkle of grated cheese.