Clean the bell bell pepper and cut into small pieces. Peel and dice the onion. Clean and slice the celery. Cut the chorizo into thin slices. Chop the parsley. Cook the pasta in salted water according to package directions until al dente.
Then drain. Meanwhile, fry the chorizo in hot oil, then remove.
Now sauté celery, bell bell pepper and onions in the drippings. Add salt and pepper. Add the chopped tomatoes and oregano. Simmer for about 10 minutes. Add the chorizo and parsley to the sauce and season again.
Finally, mix the sauce with the pasta and serve.
