Bring a pan of water to the boil.
Heat the olive oil in a large frying pan over a medium heat. When the pan is hot add the chopped onions, season with salt and pepper and fry for 3 minutes until soft.
Add the chorizo and smoked paprika to the frying pan and fry for 1 minute.
Stir the tomato puree, red pesto and garlic into the frying pan and fry for another minute.
Pop the pasta into the pan of boiling water, add a pinch of salt and boil as per cooking instructions.
Pour the chopped tinned tomatoes into the frying pan and bring to the boil. Turn the heat down, add the cherry tomatos, season with salt and pepper and simmer for 10 minutes.
When the pasta is ready, drain it and gently stir into the tomato sauce with the chopped parsley.
Serve with sprinkling of Manchego cheese and finely chopped parsley.