Score the chorizo lengthways with a sharp knife, then peel away the papery skin. Cut the chorizo into 1cm cubes. Peel and thinly slice the garlic. Boil the kettle.

Heat the olive oil in a large frying pan (large enough to fit the spaghetti without breaking it) over a medium heat, add the chorizo and fry for 2 mins until starting to crisp and the oil has turned a deep red colour. Add the garlic, chilli flakes and spaghetti and fry for 2 mins, stirring to get the spaghetti well coated in the oil.

Pour the passata into a jug, add 300ml just-boiled water and mix well. Season well with salt and pepper and whisk to combine.

Pour 100ml of the tomato liquid into the chorizo pan and cook until the water has evaporated and the spaghetti is caramelising and sticking to the bottom of the pan a little, then flip the spaghetti and pour in another 100ml liquid. Keep repeating this process until the pasta has softened and caramelised (this should take 25-30 mins). If you run out of tomato liquid, just use water. The sauce will have reduced and will cling to the slightly crisp pasta. If not, add a splash of water. Season to taste.

Divide the spaghetti between two plates, tear over some flat-leaf parsley and drizzle with a little more olive oil.