Cook the fusilli according packinstructions in cooking water with some salt. Cook in a hot frying pan 100g diced chorizo for about 3 minutes (when you have to much fat get it out of the pan). Add 3 diced tomatoes, 4 chopped sundried tomatoes and 1 finely chopped garlic clove. Stir fry this shortly and pour in 1/2 glass red wine. Bring out to boil, lower the heat and let it simmer for about 10 minutes. Drain the fusilli and stir this into the sauce. At least add some parsley and some grated cheese. Enjoy!
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