Chorizo and Mushroom Pasta

Ingredients (serves 4)

• 400g dried penne pasta
• 2 (200g) chorizo sausages, sliced
• 1 red capsicum, chopped
• 200g button mushrooms, sliced
• 2 x 400g cans crushed tomatoes with Italian herbs
• shaved parmesan cheese, to serve

Method

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
2. Meanwhile, heat a large, non-stick frying pan over medium heat. Add chorizos. Cook, stirring, for 5 minutes or until golden brown. Remove to a bowl.
3. Add capsicum and mushrooms to frying pan. Cook, stirring, for 5 minutes or until softened slightly. Return chorizos to frying pan. Add tomatoes. Bring to the boil. Simmer for 5 minutes or until reduced and thickened slightly.
4. Drain pasta and return to saucepan. Add chorizo mixture. Season with salt and pepper. Toss to combine. Serve with parmesan.