Heat the olive oil in a large saucepan over a medium heat. Add the onions and garlic together with a pinch of salt and cook for 5 minutes, stirring occasionally, until the onions are soft and beginning to turn golden. Add the chorizo and the tomato purée and continue to cook for 5–6 minutes. The onions will turn golden brown and the tomato purée will start to catch on the bottom of the pan, but don’t worry, that’s part of the plan to capture all that flavour.

Add the tomatoes, figs and chilli flakes (if using). Stir to combine everything well, lifting any tomato purée that may be stuck to the bottom of the saucepan with a wooden spoon. Bring to a simmer and cook on a medium-low heat for 10 minutes. The sauce will reduce and thicken nicely.

Meanwhile, bring a large pan of water to the boil before adding salt, then cook the farfalle for 2 minutes. Alternatively, if using dried pasta, follow the packet instructions.

Drain the pasta, reserving a jugful of the cooking water, and add the pasta to the sauce. Stir or swirl together, adding a splash more cooking water if you think it’s needed, then scatter over the chopped parsley and check the seasoning.

Serve in four warmed bowls, finishing each bowl with grated pecorino. A bowl of Romaine Lettuce with Avocado and Parmesan would be perfect alongside.