350g dried penne pasta
1 tbs olive oil
2 chorizo sausages,
thinly sliced diagonally
200g button mushrooms, thinly sliced
1 garlic clove, crushed
1 x 400g can diced tomatoes
100g baby spinach leaves
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Meanwhile, heat the oil in a large frying pan over high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until brown. Add the mushroom and garlic and cook, stirring, for 2 minutes or until mushroom is tender. Add the tomato and cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
- Add the pasta to the tomato mixture and gently toss to combine. Add the spinach and gently toss until just wilted. Taste and season with salt and pepper.
- Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.