Cut the tip of the chorizo and try to peel the casing off, if it comes off great, if it doesn't that's ok too. slice them in half and then across into small peices.
Chop onions, Celery, Bell peppers,& Tomatoes
Cut garlic into small but even peices this goes for all veges as well (IF THEY ARE NOT CHOPPED INTO EQUAL SIZES SOME WILL COOK AND OTHERS WON'T BEFULLY COOKED)
In a skillet drizzle in some Exta Virgin Olive Oil, when heated add ONIONS saute` for 1 minute then add GARLIC, followed by CELERY and then CHORIZO. Let it cook for about 3-4 mins then add TOMATO, TYME and season with SALT & PEPPER. Continue to cook for about 5-7 minutes.
In a large pot bring salted water to a boil. ( always add salt to pasta when boiling you have to season it and don't skimp on it) Cook until "AL DENTE which means TENDER BUT FIRM)
Strain pasta but don't shake to much you want a little bit of the residual water. Mix together with your chorizo sause and don't forget to sprinckle in the parsley. Enjoy!
if your pasta is ever ready before your sauce NEVER strain it ,when its still in the water you can simply spoon it out with a pasta spoon & not have to struggle with clumpy/ sticky pasta . Don't add oil into the water either because that causes all your sauce to drip off of pasta rather than stick to it.*
Of course if you don't care much for trying to lose wieght then use regular pasta and cook off some bacon peices to sprinckle on top and go crazy with some Parmesan cheese.