Put the chorizo and olive oil in a small roasting tin and place on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 5 minutes, stirring once. Add the garlic, beans, olives, Tabasco sauce, cherry tomatoes and a little salt. Cook for a further 3–4 minutes until hot.
Meanwhile, cook the pasta in plenty of salted boiling water for about 6 minutes until just tender. Drain well and return to the pan. Stir in the chorizo mixture and then tip into a shallow ovenproof dish, adding the parsley and Manchego.
Place on the upper rack of the halogen oven and set the temperature to 150°C (302°F). Cook for 5 minutes until heated through.