a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Heat a large frying pan on high heat (no oil).

c) Once hot, add the pepper chunks and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

d) Once charred, remove from the pan and set aside for later.

a) While the pepper chars, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Put the large frying pan back on medium heat with a drizzle of oil (no need to clean).

a) Once the oil is hot, add the diced chorizo and mushrooms. Fry until golden, 3-4 mins.

b) Add the garlic and stir-fry for 30 secs, then stir in the passata, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).

c) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins.

a) Once the sauce has thickened, combine the charred pepper, cooked pasta and sauce in whichever pan is the largest. 

b) Stir in half the hard Italian style cheese, adding a splash of water if it's a little too thick.

c) Season to taste with salt and pepper if needed.

a) Share your mushroom and chorizo linguine between your bowls.

b) Sprinkle with the remaining cheese to finish.

Enjoy!