Bring a large pot of salted water to a boil and cook the pasta, 1 minute less than it says on the packet.
While the pasta is cooking, let’s prepare the sauce. Ideally slice everything before you start cooking the pasta so that they will cook at the same time.
Slice the chorizo and gently fry it in some olive oil until it gets crispy. Remove a couple of slices to use them for garnishing.
If the chorizo is too oily, discard some of the fat.
Slice the onion thinly and add it to the chorizo on a medium flame.
Mince the garlic cloves and add them to the saucepan.
Add the oregano and paprika, and fry for about 5 minutes until the onion gets soft, stirring constantly.
Add the tomato sauce, paste and sugar and stir well.
When it starts to boil, lower the flame and stir in the cream.
When the pasta is ready, discard the water and add it to the cream.
Add freshly chopped parsley, give it a gentle mix and serve.
Grate some fresh Pekorin and decorate with the crispy chorizo.