Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes.
Halve, peel and thinly slice the onion. Finely chop the chives (use scissors if easier).

Heat a large frying pan on medium-high heat (no oil).
When the pan is hot, add the chorizo and fry until it starts to brown, 2-3 mins. Lower the heat slightly, then stir in the tomatoes, onion and a knob of butter (if you have any). Add a drizzle of oil if it's a little dry, then season with salt and pepper.
Cover with a lid or foil, then cook, stirring occasionally, until the onions and tomatoes have softened, 10-12 mins.

Meanwhile, when your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander.
Pop back into the pan, drizzle with oil and stir through to stop it sticking together.

Once the veg has softened, remove the lid from the frying pan and stir in the garlic, tomato puree, a small pinch of chilli flakes (add less if you don't like heat) and red wine vinegar.
Bring to the boil, cook for 30 secs, then stir in the reserved pasta water and bring back to the boil.

Stir the prawns into the sauce and cook for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Taste and season with more salt and pepper if needed. Add some more chilli flakes if you'd like some more heat.

Once the prawns are cooked, add the cooked spaghetti to the sauce and toss together well. TIP: Add a splash of water to loosen the sauce if needed.
Remove from the heat, then stir through the chives. Divide the prawn spaghetti between your bowls and serve.
Enjoy!