Spanish garlic and chorizo pasta

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Finely chop one medium onion, roughly chop 8 garlic cloves, finely chop one red and one green bell pepper; cut three chorizo links into half-inch pieces.

Heat a fry pan on medium with 35 ml extra virgin olive oil; after a couple of minutes add the chorizo and lightly saute 2 to 3 minutes.

Add all the chopped vegetables and saute 4 to 5 minutes until the onions are translucent.

Add 1 tsp sweet smoked paprika and mix in quickly so it does not burn.

Add the can of tomato sauce and the can of diced tomatoes; season with sea salt and black pepper, and a pinch of sugar if too acidic.

Lower to low-medium and simmer the sauce without stirring.

Cook 225 g pasta in the boiling water until al dente, about 11 minutes, stirring every 1 to 2 minutes.

Drain in a colander, add to the simmering sauce, turn off the heat and mix well.

Transfer to a serving dish, finely grate over a little manchego and sprinkle with chopped parsley.