Casarecce is a short pasta that has been rolled and twisted to form log shapes. Fusilli or farfalle pasta can be used as a substitute. I have used crispy chorizo cooked in a tomato chilli sauce to create the perfect pasta sauce.
Cook the pasta in a large saucepan of boiling water until just tender. Drain.
Meanwhile, heat the oil in a large deep frying pan over high heat. Cook the chorizo, stirring, for 5 minutes or until crisp. Using a slotted spoon, transfer chorizo to a plate lined with paper towel.
Add the onion and capsicum to pan and cook, stirring, for 3-4 minutes or until onion is soft. Add the chilli and garlic and cook for 1 minute. Add the zucchini, canned cherry tomatoes and tomato paste. Cook over low heat, stirring, occasionally, for 5 minutes. Add chorizo and cook for a further 5 minutes or until vegetables are tender and sauce is thick. Season with salt and pepper.
Add pasta, basil and Parmesan to sauce and toss until combined. Serve.