Chorizo, Artichoke, Parmesan And Parsley Penne

• 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

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

penne pasta, olive oil, chorizo sausages, onion, garlic, long red chili peppers, tomato puree, balsamic vinegar, artichokes hearts, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/32503 (may not work)