Step 1

Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes.

Step 2

Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.

Step 3

Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.

Step 4

Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.

Step 5

Stir in three quarters of the basil and plenty of black pepper

Step 6

Serve with the Parmesan and remaining basil.