250 grams best-quality chorizo sausages
3 ½ tablespoons extra virgin olive oil
2 tablespoons chopped shallot
1 medium-hot red chilli, halved, deseeded and chopped
2 cloves crushed garlic
2 × 400 gram cans chopped tomatoes
¼ cup water
1 tablespoon tomato concentrate
½ cup black olives, chopped (I use Crespo pitted Moroccan olives)
400 grams pasta tubes or pipes
Snip skin on sausages, then peel off skin and chop the flesh roughly. Heat 1 teaspoon of oil in a medium frying pan over high heat, add sausage meat. Cook for 5 minutes, without stirring, until lightly golden. Take out sausage meat. Drain off any fat in pan and wipe with paper towels.
Put remaining oil in a medium saucepan, set over a low heat and add shallot and chilli. Cook very gently for 5 minutes, then add garlic and cook a few minutes more, stirring occasionally, until garlic turns a pale biscuit colour. Carefully pour in tomatoes. Rinse cans with water and add tomato water to sauce.
Season sauce with ¼ teaspoon salt and add tomato concentrate. Add sausage meat. Bring sauce to a gentle boil, mashing the sausages a little, then lower the heat and simmer, uncovered, for about 25 minutes, or until sauce is nice and pulpy. Add olives and turn off the heat.