Rich and tasty, delicious. Serve with French bread and brocolli. Needs some tweaks to the recipe (1) to stop it being too oily, dry-fry the sliced chorizo first (it's amazing how much oil comes out) then (2) tip out half the oil and fry a fine-chopped onion in what is left until soft, before adding the tomatoes. And (3) reserve some of the pasta cooking liquid to thin the sauce out if necessary after you mix in the pasta.
