Going 'Gastro-pub'- Prawn and Chorizo Linguine

It's difficult to think of a faster meal to produce on a night filled with frantic last-minute revision (biology and statistics controlled assessment, with level 0 preparation) and non-stop listening to 'Scissor Sisters' (2004) because it's the only album you can tolerate all the way through, than pasta. Always delivers, always easy, and always infinitely customisable; well, within reason.
The reason I've called this 'gastro-pub' fare, is because every pub that thinks they've gone all gourmet serves this. It's fair enough to them, the dish makes sense- prawns seem to work perfectly with linguine as they seem to build themselves a lovely nest in the thick pasta, and I infinitely prefer the meatier and more dense linguine over its anaemic cousin, spaghetti. However, I would usually be entirely deterred from cooking with chorizo, as it's so bleeding fashionable at the moment. It's like me making a meal with quinoa: unless it absolutely deserved a place, I certainly wouldn't be cooking with such a 'super food'. But chorizo really does work here, as the sweet, syrupy sauce needs a little chilli, a little bite. A sprinkle of chilli flakes would not be a bad thing either, just go with a light hand.
1)Boil some linguine, about 100g per person in a large pan of salted water, until al dente, about 11-12 minutes.
2)Meantime, fry about 100g thinly sliced chorizo until crispy, and bubble in about 3 tbsp of marsala, although a dry sherry would work too, just remember to cook it down for slightly longer.
3)Add one tin of chopped tomatoes, and swill the can about 1/3 way with water and add that, and a drizzle of balsamic vinegar and a pinch of sugar, to balance the tartness of tomatoes. Also add some bay leaves or a bouquet garni. Reduce for about 5 minutes.
4)Add some frozen RAW prawns, which you really should thaw first, but I won't tell if you won't. Frozen raw prawns aren't cheap, but they are much cheaper than fresh ones which you can't really freeze yourself, and don't even think of using ready cooked ones.
5)Before draining the linguine, take this one tip from me, if it's the only thing you ever take back from reading this rubbish blog. Reserve about 1/2 a cup of pasta water and add it to the the sauce, because the starch brings the sauce together, instead of being the bitty, watery mess it was before. A knob of butter helps a lot too. Toss the linguine in, and fork it through, taking all the time it needs. Leave to stand for a few minutes before topping with parsley and freshly grated parmesan.