Place chorizo in a food processor and pulse until chopped. Place in a cold frypan with the oil over medium heat. When the chorizo starts to sizzle, cook for 3-4 minutes, tossing, until the fat has rendered.

Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.

Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.

Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from heat. Top with tomatoes, parsley, basil and parmesan.