Start by placing the almonds into a measuring jug and fill it with boiling water. Leave for 5 minutes to loosen the skins.

Peel the skin off the chorizo and roughly break it apart into small chunks. Then chop the spring onions in half.

Add the chorizo into a non-stick frying pan on medium heat without any oil and let the juices render out.

Meanwhile, remove the almonds from the water and peel away the skins.

Once they have all been peeled and the chorizo is beginning to crisp, add the almonds into the pan along with the spring onions and roasted peppers. Fry on a high heat for a couple of minutes until charred.

Pour in the red wine vinegar and mix together.

Add in the tomato purée and stir so that everything is coated.

Whack in the crème fraîche and stir together making it nice and creamy. Once all mixed together, season with salt and pepper and turn it down to a low heat.

Get your pasta on and salt the water. After about 5 minutes of boiling, take 1/2 a cup of pasta water and add it into the sauce. Mix together to loosen it up then continue to simmer.

Once your pasta is ready, drain and toss it through the sauce.

Finely chop your parsley and whack a handful into the pasta (saving some for garnish). Mix together and you're good to go. Serve it up in to bowls and scatter over the leftover parsley. Enjoy!