Crispy chilly breadcrumb Pasta

150g Linguine (Good quality)  /  3 Tbsp Olive oil  /  50g Chorizo

1/2 tsp Goch & Co’s Habanero Perfection Chilli Sauce

1/2 tsp Horse radish sauce  /  50g white breadcrumbs

2 garlic cloves sliced  /  1 tsp Fox's Dried thyme

4 large jarred sundried tomatoes sliced into matchstick sized pieces.

1 Tbsp Tomato puree (20g)  /  3 Black garlic cloves sliced (by Case For Cooking)

75g Jarred Artichokes sliced  /  Parmesan or pecorino cheese grated to serve

Cook the linguine as per the pack instructions and drain using a sieve or colander keeping 50ml of water behind for the recipe. Add 2 Tbsp of olive oil to a medium sized pan over a medium heat. When the oil is hot add the chorizo and stir-fry for 5 minutes. Add the chilli and horseradish sauce and mix well in the pan. The pan will spit a bit so be careful. Mix in the breadcrumbs until crisp and all the oil mixture has been absorbed. Remove from the pan into a bowl until needed. Return the pan back to the heat. Add the remaining oil and fry the white garlic for 1-2 minutes. Stir in the thyme and the sundried tomatoes slices and fry for 2 minutes mixing well throughout. Add the drained pasta, reserved water and tomato puree and mix well for 2 minutes. Mix in the black garlic, artichokes and the reserved breadcrumbs for 2 more minutes and serve.