Spicy Tomato & Herb Spaghetti

Serves 4

225g spaghetti
225g chorizo picante sausage, chopped
15g fresh rosemary
1 red onion, peeled and chopped
1 clove garlic, peeled and chopped
1/2tsp dried chilli flakes
150ml red wine
400g can chopped tomatoes
2tbsp tomato puree
50g pitted olives, cut in 1/2
20g flatleaf parsley
rocket, basil and parsley leaves, to serve
olive oil, to serve

Bring a large pan of salted water to the boil.  Add the spaghetti and simmer for 10 mins or until cooked.
Meanwhile, heat another large pan, add the chorizo and cook over a low heat for 3-4 mins until the oil has run out of the sausage.  Discard all but 2tbsp of the chorizo oil.
Remove the leaves from the rosemary stalks and finely chop.  Add the onion, garlic and chopped rosemary leaves to the pan and cook for 3 mins.  Add the chilli flakes, wine, tomatoes and puree and bring to the boil, stirring occasionally.  Cover and simmer for 5 mins, then uncover and simmer for a further 5 mins.
Drain the pasta well and add to the tomato sauce in the pan.  Add the olives and parsley to the spaghetti and toss until well mixed.
Toss the rocket, basil and parsley leaves together with a little olive oil and serve alongside the pasta as a salad.