Tagliatelle with tomato, olives and chorizo

Ingredients

• 1 (170g) chorizo sausage, halved lengthways, sliced
• 1 clove garlic, chopped finely
• 1 zucchini, halved lengthways, sliced
• 1/2 red capsicum, cut into 2cm pieces
• 16 (150g) anchovy-stuffed green olives
• 700 grams bottle passata
• 1/2 cup (125ml) red wine
• 2 teaspoons sugar
• 1 teaspoon dried oregano (or 2tbsp chopped fresh leaves)
• 1 teaspoon dried thyme (or 1tbsp fresh leaves)
• 1/2 teaspoon chilli flakes
• 375 grams tagliatelle
• shaved parmesan, to serve