Boil the pasta noodles for 8-10 minutes, then drain and toss with olive oil. Set aside. Sauté the chorizo until it starts to dry and crisp up.

Add the minced garlic, chopped tomato, and diced apple. Cook until the apple softens. Season with salt and black pepper to taste, and add a little ketchup to thicken the sauce so it clings to the noodles. Sprinkle with chopped chili, cook until it boils again, and the liquid from the fresh tomato reduces to a thick sauce. Pour over the pasta, sprinkle with parsley, and serve.