Deliciously Simple Gubben Chorizo and Mushroom Pasta

Ok I probably use Gubben Chorizo way too much but it's only because its so yummy and goes so well with lots of dishes.
For a portion of pasta per person

I use 6-8 slices of Gubben chorizo
3 sliced mushrooms
Fresh thyme or any other herb you like
1 tablespoon of Philly full fat cream cheese.
Splash of white wine. (Optional)
Salt and Pepper

Parmesan to serve optional.

Boil pasta in salt water until al dente
Strain off the water but keep back a little for the sauce.
When pasta is cooking fry chorizo in a hot pan when it releases its oils add in the mushrooms. Cook until both ingredients are brown and cooked, add the splash of white wine and cook until the liquid is nearly gone.
If you have some herbs like thyme or rosemary add a little to the pan this will add a lovely warmth to the sauce.
Add the drained pasta back to the pot with the mushroom and chorizo.
Stir in the cream cheese and a splash of the pasta water to thin the sauce and bring everything together.
Serve in warmed bowls with grated Parmesan shavings.

This dish really show cases the flavour that Gubben chorizo has. However if you can't get your hands on it don't worry. Smoked rashers sliced up will work just as good.