Preheat the oven to 200°C/400°F/Gas Mark 6. Cut the pepper into strips, crush the garlic, and dice the onion. Place the pepper onto a baking tray, drizzle with oil, and bake for 20 minutes.

Heat a frying pan over high heat. Add the chorizo and cook for 3 minutes.

Bring a pot of water to boil. Add the linguine and cook according to the package instructions.

Add the onion to the chorizo and fry for 3 minutes. Add the garlic and chilli flakes and cook for 1 minute.

Add chopped tomatoes, sun-dried tomato puree, and chicken stock to the chorizo. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.

Combine the roasted pepper, pasta, and sauce.

Split between two bowls and grate the Parmesan over the top.