Step 1

Preheat the oven to 180°C/fan 160°C/gas Heat 1 tbsp of the oil in a frying pan, then gently fry the onion for 5 minutes until soft. Add the garlic and fry for another minute, then remove to a 1.2 litre ovenproof dish.

Step 2

Fry the chorizo for a few minutes until starting to crisp. Return the onions to the pan with the chopped tomatoes and red wine vinegar. Season, then bubble for 10 minutes.

Step 3

Cook the pasta in boiling salted water until nearly al dente (see tip). Drain, then toss with the remaining oil. Stir into the tomato sauce. Add the basil, if using, tip into the dish, then scatter with the parmesan. Bake for 20-25 minutes, then stand for 5 minutes before serving.