150 g (5 oz) drained roasted peppers, roughly chopped
400 g (13 oz) pasta shapes (such as penne or fusilli)
Heat the oil in a large frying pan or saucepan and cook the chorizo for 3–4 minutes until lightly golden. Add the remaining ingredients, except the pasta, and bring to the boil. Reduce the heat and simmer gently for 15 minutes, stirring occasionally, until rich and thickened.
Meanwhile, cook the pasta in a large pan of lightly salted boiling water for about 11 minutes or according to the packet instructions until just tender. Drain and heap into dishes. Top with the spicy chorizo sauce to serve.