Just replace the chorizo with chopped olives and sundried tomatoes.
Put a pan of water on over a high
heat to boil. Meanwhile, snip the
chorizo into strips with scissors,
and chop the parsley and peppers
(check for stray seeds first).
When the water is boiling briskly,
add the spaghetti with a good
measure of salt, stir and return to
the boil. Cook for 3 minutes.
In a large frying pan, heat the oil,
add the chorizo and peppers and
plenty of black pepper. Cook for a
minute or so, until heated through
and the juices are stained red from
the paprika in the chorizo. Scoop
half a mugful of pasta water from
the pan, drain the remainder and
tip the spaghetti into the frying pan.
Add the parsley and parmesan,
toss well and splash in the pasta
water, to moisten. Hand round extra
parmesan at the table.