Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
Meanwhile, heat a large, non-stick frying pan over medium heat. Add chorizo. Cook, stirring, for 5 minutes or until golden brown. Remove to a bowl.
Add capsicum and mushrooms to frypan. Cook, stirring, for 5 minutes or until softened slightly. Return chorizos to frypan. Add tomatoes. Bring to the boil. Simmer for 5 minutes or until reduced and thickened slightly.
Drain pasta and return to saucepan. Add chorizo mixture. Season with salt and pepper. Toss to combine. Serve with parmesan.