Prep time 5 minutes   I   Cook time 12 minutes   I   Serves 2

3 chorizo sausages, sliced
1 onion, diced
1 red pepper, sliced
3 chestnut mushrooms, sliced
1 tbsp Cajun spice
1 tbsp olive oil

250 chicken stock
250 double cream
100g parmesan grated
100g Tagliatelle
Salt and pepper

Fry chorizo sausages in oil for 3 minutes until crispy. Set aside in a bowl. Add onions to frying pan and cook on medium for 3 minutes. Add Cajun spice, red pepper and mushrooms. Cook for a further 3 minutes.  Add chicken stock and allow it to simmer until the liquid reduces by half. Meanwhile cook the pasta using packet instructions to al dente. Add cream and parmesan to the stock and season. Simmer for 3 minutes until thickened. Add cooked pasta and sausage to the sauce, and stir through. Serve with extra parmesan.