METHOD

  1. Sauté the onion in olive oil until softened, add the chilli pepper and sauté again until soft. Set aside.
  2. Sauté the chorizo until the meat is crispy, drain off any excess oil and set aside.
  3. In a large pan add in the onions, peppers, chorizo, oregano with tomato passata and cook until bubbling. Season to taste and simmer gently whilst pasta is cooked.
  4. Cook linguine in a large pan of boiling salted water until al dente.
  5. Drain well and add to sauce, mix well and sprinkle in the cheese warming through until just melted.
  6. Sprinkle over torn basil leaves and serve immediately.

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