Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! Drain roasted red peppers, reserving liquid, then roughly chop. Halve tomatoes. Roughly chop parsley.

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard half the excess fat. Keep remaining fat in the pan with chorizo.

Add tomatoes, garlic puree, Italian Seasoning and 1/4 tsp chili flakes to the pan with chorizo. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec-1 min.Add crushed tomatoes, roasted red peppers and reserved pepper liquid. Season with salt and pepper, then stir to combine. Bring to a simmer.

Once simmering, cover and cook, stirring occasionally, until sauce thickens slightly, 4-5 min. Add penne, reserved pasta water, half the Parmesan and half the parsley to the pan with sauce. Cook, stirring often, until Parmesan melts, 2-3 min. Season with salt and pepper, to taste, then stir to combine.

Divide pasta between plates. Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.