Recipe Instructions:
Ingredients
400g penne rigate
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
Salt, to season
Method
Step 1
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
Step 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.
Step 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.
Step 4
Drain pasta and return to saucepan. Add chorizo mixture. Season with salt and pepper. Toss to combine. Serve with parmesan.
