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Bring a large pan of salted water to the boil, add the linguine and cook for 9-10 mins or until al dente. Drain and reserve a little of the pasta water.
Heat the oil in a large frying pan over a high heat. Tip in the chorizo and fry for 3-4 mins until crispy at the edges.
Turn the heat down to medium and add the garlic and cherry tomatoes. Cook for 10 mins until the veg has softened.
Meanwhile, in a small bowl, combine the honey and chilli with ½ tbsp pasta water.
Add the tomato purée and prawns to the chorizo along with the cooked pasta and parsley. Stir to combine until the prawns are cooked.
Drizzle over some of the hot honey mixture and toss to coat. Serve immediately with extra hot honey on the side.