Cook the penne pasta in a large pan of salted boiling water until tender. Drain and refresh in cold water. Set aside.
Peel and dice the shallots and the garlic. Cut the chorizo and the rump steaks into small dice. Chop the tomatoes. Pick and chop the basil leaves.
Heat a large pan and add the olive oil. Add the shallot and the garlic to the pan and cook until soft. Add the chorizo and cook for 3-4 minutes before adding the beef. Once the beef is soft and tender, add the tomatoes, red wine and herbs. Season with salt and pepper and cook for 7 - 10 minutes. Add the pasta to the pan and warm through.
Serve the pasta topped with freshly grated parmesan.
«Try making this recipe with chicken or venison instead of beef.»