1

Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in tomato paste, tomatoes, thyme, vinegar, and 1½ cups (375ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for about 1 hour, stirring occasionally, or until sauce is thick. Season with salt.

2

Meanwhile, preheat oven to 180°C. To make chorizo crumb, heat a medium frying pan over medium heat. Cook chorizo for 3-4 minutes, until lightly browned and just crisp. Add garlic and cook, stirring, for a further 1 minute, until fragrant. Remove from heat, cool slightly, then transfer to a food processor. Add ciabatta, lemon rind and thyme and process to form coarse crumbs. Spread crumb mixture over a baking tray. Bake for 6-8 minutes or until crisp and golden.

3

Cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until tender. Drain, reserving ½ cup (125ml) of the cooking water. Add spaghetti to sauce. Cook, stirring, until spaghetti is coated with sauce. Stir in reserved pasta water to loosen the sauce consistency, if necessary.

4

To serve, divide spaghetti between bowls, scatter over the chorizo crumb and extra thyme leaves.