Bring a large pan of salted water to the boil.
Add the pasta, give it a good stir, then cook for 1 minute less than stated on the pack instructions, about 9-10 minutes.
Heat the oil in a sauté pan over a high heat, then add the chorizo and cook for a couple of minutes until the oils have been released.
Add the tomatoes, a pinch of sugar, and some seasoning, then bubble away for 5 minutes.
Drain the pasta, then toss it through the sauce.
Stir in the peppers and basil.
Serve with a generous grating of Parmesan scattered over, and garlic bread and a salad on the side.
4 servings