INGREDIENTS
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200g pasta of your choice (see above)
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200g cooking chorizo, chopped into small chunks (or dried if you can’t get it)
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a small pinch of chilli flakes, only if you can’t get hot (piccante) chorizo
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300g small fruity tomatoes, blitzed into a puree with a blender
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2 cloves garlic, peeled and finely chopped
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2 tbsp butter
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sea salt