- STEP 1
Slice the chorizo lengthways then into thin semi circular slices. Fry this in a pan over medium heat for 10-15 minutes, until the chorizo is crispy. No oil is needed as the oil will come out of the chorizo once hot.
- STEP 2
Empty the crisped chorizo out of the pan using a slotted spoon. Leave the oil in the pan
- STEP 3
Fry the onions in the chorizo oil, add a dash of Worcestershire sauce. Fry for around 15 minutes, or until soft. Add the garlic and chilli (if using this) and fry for another 5 minutes.
- STEP 4
Empty the tin of chopped tomatoes into the pan. Turn the heat down. Add the Italian herbs and season well with salt & pepper. Add a little extra water if the sauce looks too thick. Leave this to cook for 15 minutes with the lid on whilst the pasta is cooking.
- STEP 5
Cook the pasta as instructed on the packaging. Either add to the pan and mix with the sauce. Or spoon the sauce over the top of the pasta. Serve with a Garlic Baguette.