Step 1

Heat oil in a large Dutch over medium heat; add chorizo, garlic, bell pepper, and onion.  Cook, stirring frequently, for 15-20 minutes or until vegetable are very soft. Add 2 teaspoons salt and paprika to pan;  cook, stirring frequently, 5 minutes. Add wine to pan; let reduce about 90%, about 10 minutes.

Step 2

Stir in tomato paste and combine well; cook 2-3 minutes, stirring frequently. Stir in chicken stock and tomato puree; cook 1 hour, stirring occasionally. Stir in cooked pasta, oregano, and remaining 2 teaspoons salt. Serve.