1. Heat the oil in a large saucepan and fry the onion, chili, garlic and chorizo for 5 mintues until golden.
2. Drain the peppers and reserve the juice. Thickly slice the peppers lengthways. Add the peppers, reserved juice and chopped tomoatoes to the pan, cover and cook for 5 minutes.
3. Remove the lid and cook for a further 5 minutes until thickened and season.
4. Meanwhile, cook the pasta in boiling water according to pack instructions, drain and stir into the peperonatat sauce.
