Chorizo, Artichoke, Parmesan And Parsley Penne - cooking recipe

Ingredients

14 oz penne pasta
1 tbsp olive oil
2 None chorizo sausages, halved and sliced
1 None onion, finely chopped
2 cloves garlic, crushed
2 None long red chili peppers, seeded and thinly sliced
2 cups tomato puree
2 tsp balsamic vinegar
1 jar (10 oz) artichokes hearts, drained and halved
2 tbsp chopped parsley, plus additional, to serve
1/4 cup shaved Parmesan cheese, to serve

Preparation

Cook the penne pasta in a large saucepan of boiling, salted water according to package directions. Drain well.
Meanwhile, heat half the oil in a large skillet on high heat. Cook the chorizo for 3-4 mins, until browned. Drain on a paper towel.
Heat the remaining oil in the same pan on high heat. Saute the onion, garlic and chili peppers for 2-3 mins until tender.
Stir in the tomato puree and balsamic vinegar. Bring to a boil. Reduce the heat to low; simmer for 1-2 mins.
Return the chorizo to the pan with artichokes, parsley and pasta. Serve topped with parsley and Parmesan cheese