Feldo's pasta.

S4

3 chorizos
5 strips of bacon
6 anchovy fillets, chopped
1 onion, chopped
10 green queen olives, pitted
4 cloves of garlic, chopped
1 red chili, deseeded and chopped
2x400g canned plum tomatoes
a small bunch parsley, chopped
parmesan
500g pasta
s&p

Heat a large pan, chef pan or similiar, with a tsp or two of olive oil. Slice the chorizos diagonally, cut the bacon into shreds and throw into the pan along with the onion. Fry till the bacon gets nice and crispy, making sure the onion doesn't get burned (if you think this might be hard, then fry the bacon till almost done before hand), or about 6 minutes.
Add the garlic, chili and anchovy and fry for a couple minutes before adding the tomatoes and olives. Split the tomatoes with a spoon or fork, season to taste and turn down the heat. Let it simmer for about 15 min. Meanwhile cook the pasta . Just before taking the pan of the heat, add the parsley.
Serve while hot on top of the pasta with some shaved parmesan.

drink: danie de wet's "nature in concert" 2004 pinot noir