Preheat your oven to 220°C/200°C fan/gas mark 7.

Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and chop the onion into small pieces.

Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins. Turn halfway through.

While the pepper roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 2-3 mins.

Add the onion and cook until softened, 3-4 mins. Add a drizzle of oil if needed.

Once the onion has softened, add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min more.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Stir the chopped tomatoes, sun-dried tomato paste, chicken stock paste, sugar and water for the sauce (see pantry for amount) into the chorizo pan. Season with pepper.

Simmer the sauce on medium heat until thickened, 8-10 mins.

Once thickened, stir through the roasted pepper.

When ready, add the parsley and cooked linguine to the sauce. Stir and toss well to combine.

Serve your chorizo and pepper linguine in bowls.

Sprinkle over the cheese to finish.

Enjoy!