Chorizo, mushroom & spinach penne

Serves 4

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

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. 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.
3. 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.
4. Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.