linquini with slow-cooked chorizo sauce

heat a dash of olive oil in a large saucepan. cut 500g of chorizo sausage into small cubes and slowly fry until the juice from the sausages has evaporated and the fat begins to run.

add 2 small red onions, chopped, 6 cloves of chopped garlic, 2 small red chillies, chopped and seeded, and 2 bay leaves. cook gently until the onions start to brown, about 20 minutes.

increase heat and add a third of a cup of dry red wine and cook until the wine has evaporated. lower the heat, add 2 x 410g tins of whole, peeled tomatoes, cover and cook until you have a thick sauce, about 45 minutes.

season with ½ teaspoon nutmeg, salt and freshly ground black pepper. stir through 120g grated parmesan cheese and 150ml double cream. heat through and serve with 500g linguine (or spaghetti).