Chop the tomatoes in the can with a butter knife. Roughly dice the onion and cut the garlic into small pieces. Finely chop the parsley or basil. Quarter the chorizo into slices approx. 2 mm thick.
Put the olive oil in the pan and heat it up. Let the onion become translucent. Please put the sausage in the pan as soon as the onions start to turn translucent. As soon as these are no longer completely raw. Stir well in between, of course. It doesn`t matter if the sausage comes in so early, it becomes tender when you cook it. 🙂 Too little cooking makes the sausage rather hard.
If you use a fresh chilli, it has to be added to the pan now. Add the garlic, mix with the onions and continue to fry the sausage over medium heat. Deglaze with the cut tomatoes. Let the tomatoes cook at a slightly higher temperature. Chili powder, if you are using a spice, add basil and oregano and mix. Stir in the honey, season with salt and pepper. Add the cream and continue to simmer over medium heat. Lower the heat if necessary.
Add paprika powder as desired. If you don`t like it spicy, just sprinkle on it until it tastes good, otherwise I would add a tablespoon or more. Better to taste more often.
Cook the pasta according to the instructions on the packet. Drain briefly and mix with the rest in the pan. It is not important that the sauce is homogeneous beforehand. The highlights later are that it tastes more or less like cream sauce and its ingredients.
To serve, remove the noodles from the pan with tongs or the appropriate spoon and other tools if necessary. Take everything out high and first let the sauce drain off if necessary. Then put the pasta in a soup plate. If necessary, repeat this to adjust your serving. Then garnish with the parsley or fresh basil.
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