For Mexican Chorizo/Ground Chorizo (see note 1)

Cup of Yum
1. Pour 2 tablespoons of olive oil into a cold skillet/frying pan. Add the chorizo and use a spatula, or potato masher, to really break the ground chorizo up into small pieces.
2. Cook over medium-high heat until the chorizo is crispy. Continue breaking the meat up until you have small pieces of chorizo.
3. Once crispy, remove the chorizo with a slotted spoon and place it on some absorbent kitchen paper. Leave the oil in the pan.

For Spanish Chorizo/Semi Cured Chorizo (see note 1)

1. Remove any casing from the chorizo and then cut it into rough chunks.
2. Place the chorizo in a food processor and pulse chop it until it is in small pieces. Or use a knife to chop it very finely.
3. Pour the olive oil into a cold skillet, add the chorizo and cook over medium-high heat until it is crispy.
4. Remove the chorizo with a slotted spoon and place it on some absorbent kitchen paper. Leave the oil in the pan.

For Pasta

1. Bring a large pan of water to the boil, salt it generously (1 tbsp) and add the pasta. Cook as per the packet instructions. Reserve two cups of the pasta cooking water and then drain.
2. While the pasta is cooking, finely chop 2 chilies and then peel and finely chop 3 garlic cloves.
3. Add the extra virgin olive oil to the chorizo oil, add the chili and garlic. Place over very low heat and cook slowly for 3-4 minutes.
4. Once cooked and drained, add the pasta to the oil along with a ¼ cup of the cooking water.
5. Stir well until everything is well coated, adding more water if needed.
6. Stir through the 1 tablespoon of fresh oregano and serve immediately topped with the chorizo crumb.