Before starting, preheat your broiler to high. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then finely chop. Core, then cut the peppers into 1/2-inch pieces. Toss tomatoes and peppers with rosemary and 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, until blistered, 12-15 min.

While veggies roast, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. When linguine is done, drain and return the linguine to same pot, off heat.

While pasta cooks, roughly chop the parsley. Peel, then mince or grate garlic. Roughly chop the olives.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and onions. Cook, breaking up the chorizo into smaller pieces, until cooked through, 4-5 min.\*\*

Add the crushed tomatoes, garlic, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 3-4 min.

Add the chorizo mixture, roasted veggies and parsley to the pot with the linguine. Toss to combine. Divide the linguine between plates. Sprinkle the olives and Parmesan over top.