Heat the remaining oil in a heavy-based saucepan set over high heat. Add the onion, green pepper and
chorizo and cook for 4-5 minutes, until softened and aromatic. Add the paprika and cook for 1 minute, stirring to combine. Add the tomatoes and 125 ml water and bring to the boil. Cook for 5 minutes, until the sauce has thickened slightly. Set aside while you cook the
pasta.