Spaghetti with tomato sauce and chorizo pangrattato

Instructions

1. Process bread in a food processor until finely chopped. Heat a deep non-stick frying pan over medium heat. Cook chorizo, stirring, for 3–4 minutes or until crisp. Add thyme and breadcrumbs and cook, stirring, for 5 minutes or until crumbs are golden and crisp. Transfer pangrattato to a plate.
2. Heat oil in same pan over medium-high heat. Cook garlic and two-thirds of the onion, stirring, for 5 minutes or until onion has softened. Add tomatoes, pasta sauce and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Add pasta to sauce and toss to coat.
4. Combine kale, rocket, vinegar and remaining onion in a large bowl. Top pasta with pangrattato and basil leaves. Serve with salad.