Pepper, Mushroom and Chorizo Linguine

a) When your pan of water is boiling, add the linguine and cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) Once cooked, transfer the chorizo to a small bowl and pop the (now empty) frying pan on medium heat with a drizzle of oil if needed.

a) Once the pan is hot, add the pepper and mushrooms. Fry until golden and starting to soften, 3-4 mins.

b) Add the garlic and stir-fry for 30 secs, then stir in the cooked chorizo, passata, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).

c) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins.

a) Once the sauce has thickened, combine the cooked pasta and sauce in whichever pan is largest. 

b) Stir in half the chives and half the hard Italian style cheese, adding a splash of water if it's a little too thick.

c) Season to taste with salt and pepper if needed.