Finely chop the onion, garlic and chilli.

In a large frying pan soften the onions for 5-6 minutes on a medium heat. Then add the garlic and chilli and cook for 2 further minutes.

Add the chorizo and prawns. Cook for 5 minutes until the prawns are pink in colour.

Place the pasta in a pan of salted water and cook for 10 minutes until al dente.

Add the chopped tomatoes and simmer for 10 minutes to reduce the sauce. Add a pinch of sugar and then season to taste.

Drain the pasta and add a little to the tomato sauce to loosen it slightly.

Stir the linguine into the sauce and then serve with roughly chopped parsley and parmesan.