Vickys Creamy Chorizo Fusilli

• 400 grams gluten-free fusilli
• 2 onion, chopped
• 3 bell peppers, red, green & yellow, sliced
• 2 clove garlic, finely chopped
• 720 ml cream of tomato soup, see link below for my free-from recipe
• 400 grams chorizo or smoked sausage, sliced into rounds
• 1 tsp smoked paprika
• 3/4 tsp chopped dried rosemary
• 1/2 tsp chopped dried thyme
• 1/2 tsp ground cumin
• 200 grams peas

1. Start to cook the pasta in boiling salted water according to the pack instructions
2. When the pasta is halfway done, fry off the onion, bell peppers and sliced sausage in the oil over a medium heat until they start to soften, around 4 minutes.
3. Add the garlic in the last minute
4. Add the soup and seasonings and cook a further 2 minutes until simmering
5. Add in the peas, cook 2 more minutes to heat through then taste and adjust the cayenne and salt to your liking
6. Drain the pasta then plate it up.
7. Serve the the sausage mixture over the top of the pasta, adding a little grated parmesan if desired

fusilli, onion, bell peppers, clove garlic, cream of tomato soup, chorizo, paprika, rosemary, thyme, ground cumin, peas

Taken from cookpad.com/us/recipes/365587-vickys-creamy-chorizo-fusilli (may not work)