Cooking time 30 min ( I thought much less, as I chopped the ciabatta in my food processor)
chorizo 100g diced
chilli flakes a pinch (optional)
garlic 1 clove
cherry tomatoes 150g
ciabatta half a loaf, crust removed and pulsed to rough breadcrumbs (I didn't remove the crust and I think for four people, half a loaf would be plenty))
rosemary sprigs 2 needles chopped
Cook the spaghetti following the pack instructions. Heat 2 tbsp olive oil in a pan and add the chorizo. Cook until starting to crisp up then add the chilli flakes, garlic and tomatoes. Cook until the tomatoes just start to burst. Heat another tbsp of oil in a pan and add the breadcrumbs. Cook stirring until they become crisp and crunchy. Add the rosemary and stir through.
Drain the pasta and tip into the chorizo pan. Toss together, then serve sprinkled with the rosemary pangritata.