In a saucepan heat the olive oil over medium heat. Add the chopped chorizio and fry for 2 minutes then add the onions and cook till translucent. Then add the garlic, rosemary, smoked paprika, salt and pepper. Cook for another minute. Add the tin whole peeled tomatoes and cook for 15 minutes over low heat. While the chorizo mixture is cooking preheat oven to 150˚C. Place the vine tomatoes on a roasting tray and drizzle with olive oil, salt and pepper. Grill in the oven for 35-40 minutes or until the tomatoes start getting dark edges. Remove from oven and keep warm. In a frying pan heat some olive oil over a high heat. Grill the halloumi cheese until golden brown. Cook the taglitelle according to package instructions. To serve place some tagliatelle in a bowl top with chorizo mixture, halloumi cheese and finally vine tomatoes and a sprig of rosemary.