Pre heat the oven to 190°C/gas 5. In a large pan of salted water, cook the Rigatoni pasta according to the packet instructions. Drain. Toss in 1tbsp of the olive oil, cover and set aside to keep warm. Place the peppers in a baking tin drizzle over the oil and roast for 15 minutes.
Heat a frying pan over a medium heat, add the chorizo, and cook until crisp, remove from the pan with a slotted spoon, immediately add the chicken to the pan cook until completely cooked and the juices run clear when a skewer is inserted. Add to the pasta along with the chorizo.
Combine the oil and red wine vinegar to make the dressing, pour over the pasta. Cut the tomatoes in half and remove the seeds, rub the flesh side on grater until you reach the skin of the tomato, discard the skin and add the pulp to the pasta, sprinkle over the parsley. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
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