Pasta with spinach and chorizo

Cook the penne pasta in a large pan of boiling salted water for 8-10 mins or until just tender and 'al dente'.

Meanwhile, heat a medium non-stick frying pan and add the chorizo, cook for 3 mins until the fat runs and the chorizo is golden. (If you prefer, spoon off the fat). Add the spinach leaves to the chorizo, cover the pan with a tray or lid and cook for 1-2 mins or until the leaves have wilted. Add the soup and heat through.

Drain the pasta, then add it into the hot soup mixture, stir until well mixed. Serve with freshly grated Parmesan and crusty bread.