a) Put a large saucepan of water on to the boil with 1/4 tsp salt for the pasta.

b) Halve the pepper and discard the core and seeds. Cut into 2cm pieces.

c) Peel and grate the garlic (or use a garlic press). 

d) Finely chop the chives (use scissors if easier). 

a) When your pan of water is boiling, add the linguine and cook until tender, 12 mins.

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

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) Once cooked, transfer the chorizo to a small bowl and pop the (now empty) frying pan on medium heat with a drizzle of oil if needed.

a) Once the pan is hot, add the pepper and mushrooms. Fry until golden and starting to soften, 3-4 mins.

b) Add the garlic and stir-fry for 30 secs, then stir in the cooked chorizo, passata, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).

c) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins.

a) Once the sauce has thickened, combine the cooked pasta and sauce in whichever pan is largest. 

b) Stir in half the chives and half the hard Italian style cheese, adding a splash of water if it's a little too thick.

c) Season to taste with salt and pepper if needed.

a) Share your linguine between your bowls.

b) Sprinkle with the remaining chives and cheese to finish.

Enjoy!