We're dropping it like it's smoking hot with the addition of chorizo in this classic Italian arrabbiata. Even though 'arrabbiata' means 'angry' in Italian (on account of the fiery chilli), you won't be mad about this deep and delicious sugo. Bonus love for being on the table in 30 hot minutes.
Finely chop chorizo and place in a cold frypan with oil over low heat. Cook, stirring, for 6 minutes or until golden and some of the fat has rendered from chorizo.
Finely chop garlic. Add to pan with chilli flakes and cook, stirring, for 2 minutes or until fragrant.
Add chopped tomatoes with 200ml water and increase heat to medium-high. Cook, stirring occasionally, for 15–20 minutes or until sauce has thickened and reduced slightly. Season with salt and pepper to taste. While sauce is cooking, continue with step 4.
Cook pasta in a saucepan of boiling, salted water for 11 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) cooking water.
Add pasta and reserved cooking water to sauce and stir to combine. Add most of the parmesan and mix to combine.
Mix salad leaves with your favourite dressing. Divide chorizo arrabbiata between bowls and sprinkle with remaining parmesan. Serve with salad on the side.