Preparation method: 

Finely chop the onions and coarsely chop the tomatoes. Remove the seeds from the chilli pepper and cut into thin rings. Heat 2 tbsp olive oil in a pan. Fry the chorizo in this until it starts to brown. Add the chopped onion and sauté for about 2 minutes. Add the chilli pepper and fry for about 1 more minute. Put the tomatoes and tomato puree into the pan and simmer gently on a low heat for about 10 minutes, until the tomatoes have become soft and are starting to form a sauce by breaking up. Add a pinch of Italian herbs to taste, and a little salt and pepper. Before serving, sprinkle the sauce with a little Parmesan cheese.

Serve with fresh pasta.