1 tablespoon of extra virgin olive oil

2 large red peppers

130g cooking chorizo

300g cherry tomatoes

1 large garlic clove

Oregano

Fresh basil

Seasoning

70-100g spaghetti per person

Toasted flaked almonds (optional)

1. Pre-heat the oven to 200°C.
2. Line a baking tray with baking/parchment paper.
3. Cut the peppers in half, remove the seeds and then lay them on the tray, skin side up.
4. Roast in the oven for 30-35 minutes until the skins have blackened.
5. Remove from the oven and leave to cool for a few minutes, then remove the skin (it should pull off easily).
6. Slice the peppers into 1-2 cm strips.
7. Dice the chorizo.
8. Peel the garlic.
9. Start cooking the spaghetti - the sauce takes approx 15 minutes to make.
10. Heat the olive oil in a lidded sauté pan, over a low to medium heat and add the cooking chorizo.
11. Cook for 3-5 minutes until the chorizo has released some of it's delicious flavours.
12. Add the crushed garlic and stir for a 1-2 minutes, being careful not to let the garlic burn.
13. Add the tomatoes to the pan, along with a good sprinkle of dried oregano.  Stir well and cover.
14. Shake the pan every few minutes and after 5 minutes, take off the lid and squish the tomatoes with the back of a wooden spoon.
15. Stir in the peppers and season.  Stir again and replace the lid.
16. After a further 5 minutes, or when the tomatoes have started to split and break up (see image 4) then remove from the heat.
17. Throw in some basil leaves and stir.
18. Now add the drained spaghetti and mix to combine all the ingredients.
19. Serve with toasted flaked almonds, (optional), extra basil leaves, parmesan and a rocket salad.