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! 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, drain roasted red peppers, reserving liquid, then roughly chop. Halve tomatoes. Roughly chop parsley.

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.\*\* Season with salt and pepper.Add tomatoes, garlic puree, Italian Seasoning and 1/4 tsp chili flakes. (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.Bring to a simmer. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min. (TIP: If sauce splatters too much, cover the pan leaving a gap to release steam.)

Add penne and half the Parmesan to the pan. Cook, stirring often, until Parmesan melts, 2-3 min. (TIP: Add reserved pasta water 1 tbsp at a time if sauce reduces too much.)Add half the parsley. 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.