Jen's Chorizo Pasta

Preheat an outdoor grill for medium heat and lightly oil the grate.

Cook sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite-sized pieces; set aside.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and cook in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.

Meanwhile, melt 1 cup butter in a saucepan over medium heat. Cook and stir garlic in melted butter until softened and fragrant, about 5 minutes. Stir in cream and red pepper flakes; bring to a simmer over medium-high heat, then whisk in Parmesan cheese until melted. Keep sauce warm over low heat, stirring occasionally to keep smooth.

Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion, red bell pepper, and mushrooms; cook and stir until vegetables are tender. Season with salt and pepper. Stir in chorizo pieces and cook until hot. Combine with penne and Parmesan cream sauce to serve.