CHORIZO AND PEPPERS PASTA

375 grams chorizo (13 oz)
1 tablespoon olive oil

1 small red capsicum, sliced
1 small green capsicum, sliced
1 small yellow capsicum, sliced
1 large onion, diced
4 teaspoons minced garlic
1/2 cup water
1 oxo chicken stockcube
800 gram tin diced tomatoes (28 oz)
1/2 teaspoon italian herbs
1/4 teaspoon sugar
salt and pepper to taste
chopped fresh basil

shaved parmesan, optional

pasta of choice cooked per directions on packet. (I used
fettucine).

remove the skin from the chorizo and roughly chop.

heat the olive oil in a large frypan and saute chorizo until
just brown.  remove from pan and put aside.

if there is a lot of oily liquid in the frypan, remove half. fry the onion and capsicum, stirring, in the other half of the oil until onion is just starting to brown.

add the garlic and herbs and cook, stirring 1 minute.

mix the water and stock cube together and stir into
vegetables. cook until reduced by half.  add the tomatoes
(including the juice) the sausage and the sugar.

simmer for 5 minutes, then add salt and pepper to taste.

serve over pasta. sprinkle with the basil and parmesan cheese
if desired.