Step 1

Cook the penne in a large saucepan of salted boiling water until al dente. Add the zucchini in the last minute of cooking. Drain and return to the pan.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring occasionally, for 2 minutes or until soft. Add the chorizo and cook, stirring occasionally, for 5 minutes or until chorizo is crisp. Add the tomato and cook for 4 minutes or until soft. Stir in the vinegar.

Step 3

Add the chorizo mixture and rocket to the pasta mixture and toss to combine. Divide among serving bowls and top with parmesan.