Everyone who knows me knows that I absolute adore chorizo sausages, bacon and sun-dried tomatoes. I had an unused chorizo sausage in the fridge one time I wanted to use and came up with this particular experiment - it hit the jackpot. Now it's a regular feature in my home cooking menu, and I'm sure it will become part of yours as well. I've also tried this recipe with conchiglie (medium pasta shells) and it works just as well. Make sure you use a chorizo sausage and not the ultra-thin sliced chorizo - the ring sausage has a stronger flavour and is much better value for money.