1. roughly chop up some chorizo and throw into a med-high pan with 1tsp olive oil 2. Cook for 4-5 mins until crispy and sizzling, then remove and set aside 3. In the same pan, go in with one finely diced shallot, 4 cloves finely sliced garlic + 1 whole peperoncino - sauté in the chorizo fat till fragrant ~3 mins 4. Now add in some fresh thyme and chilli flakes if you don’t have the peperoncino - cook for a further 1 min 5. Next add in 1tbsp tomato paste and mix to combine (i forgot and added the wine first, no biggie though) 6. Deglaze with 200ml of white wine 7. Cook off and reduce the wine for ~2-3 mins, then add in half a can of crushed tomatoes and stir on med heat. 8. Season with sea salt + black pepp + 1tsp of sugar if required 9. Simmer on low for 10 mins and add back in your chorizo, meanwhile, throw your bucatini into salted boiling water 10. Once aldente, add a ladle of pasta water to the sauce, followed by the pasta, then mix to combine and finish cooking in the sauce - add more water as required 11. Kill the heat, then grate over a little pecorino romano and mix to combine 12. Plate up and top with more of the reserved sauce, crispy chorizo, pecorino romano and fresh parsley