Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice 1/2 clove garlic (use the rest as you like). Pick basil leaves from stems. Roughly chop leaves and stems, keeping them separate. Thinly slice jalapeño until you have about 2 tsp, removing ribs and seeds for less heat. Halve tomatoes.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve a few big splashes of pasta cooking water, then drain.

While pasta cooks, heat 11/2 TBSP olive oil in a large pan over medium heat. Add garlic, basil stems, and 1/4 cup chorizo (about 1/3 of the package), breaking up meat into pieces. Cook, stirring, until chorizo is browned, 3-4 minutes. Add jalapeño (to taste) and cook until fragrant, about 30 seconds.

Add tomatoes to pan. Cook until slightly softened, about 3 minutes. Season with salt and pepper. Add drained spaghetti to pan along with a splash of pasta cooking water. TIP: Add just enough pasta cooking water to loosen things up—the starches will help everything adhere to the noodles and give the dish a beautiful consistency.

Toss everything in pan until evenly combined and spaghetti is coated, about 1 minute. Remove from heat. Add basil leaves and Parmesan (reserving a little of each for garnish) and toss until well-combined and cheese has melted slightly.

Divide pasta between plates. Finish with a drizzle of olive oil, then garnish with reserved basil leaves and Parmesan and serve.