Sauce: Heat a large pan to medium heat and add 1 tbs olive oil. Dice 2 chorizo sausages and add to the pan, cooking for 2-3 minutes. Dice 1 onion, 1 carrot and 1 red capsicum and add to the pan. Cook for 5-6 minutes until softened. Add 3 tsp crushed garlic and 1 tsp smoked paprika and cook for 1 minute. Add 1 x 400g tin crushed tomatoes and let simmer for 10 minutes.

Pasta: Bring a large pot of salted water to a boil and cook 200g pasta as per packet instructions. Reserve ½ cup pasta water before draining.

Finish off: Remove the sauce from the heat and add to a blender, then blend until smooth. Return to the heat, stir through ½ cup cream and season with 1 tsp salt and 1 tsp pepper.

Herby breadcrumbs: In a small pan, melt 1 tbs butter over medium heat. Add ½ cup breadcrumbs and 1 tsp mixed herbs and toast for 2-3 minutes, stirring constantly until golden, then turn off the heat.

Finish: Add the drained pasta to the sauce and toss to coat, adding a splash of pasta water if needed to loosen.

Serve: Plate up and top with herby breadcrumbs and parmesan.