This is an incredibly quick and simple dinner that cooks in just one pan.
4 finely chopped garlic cloves
150g roughly chopped chorizo
4 red and yellow peppers, deseeded, halved and roughly chopped
3tbsp tomato puree
400g can chopped tomatoes
1tsp dried red chilli flakes
160g button mushrooms, sliced in half
2tbsp red wine vinegar
30g freshly grated parmesan
1 litre boiling water
Large handful of roughly chopped basil leaves
Salt and pepper
1. Over high heat, heat a large casserole or frying pan and add the chorizo and cook for two or three minutes. Add the button mushrooms, garlic and peppers and continue to cook for another two or three minutes, stirring every so often.
2. Add the tomato purée, chilli flakes, chopped tomatoes and red wine vinegar. Stir in spaghetti and add the boiling water before stirring well.
3. Bring mixture to a boil before reducing the heat, covering and simmering for 12 to 15 minutes until pasta is just cooked and the sauce is reduced and thickened. Stir the sauce occasionally to make sure it isn’t sticking.
4.Add three quarters of the basil and season with salt and black pepper. Serve with remaining basil and fresh Parmesan.