1/2 c. butter
2 c. mushrooms, sliced
1 (6 oz.) can pitted ripe olives, sliced
5 oz. chorizo, sliced
1 (8 oz.) can tomato sauce
1 (12 oz.) can evaporated skim milk (or use 1 c. cream)
Salt & pepper
1 lb. rotelle, cooked & drained

Heat butter in a large saucepan. Saute mushrooms, olives and chorizo for 5 minutes. Stir in tomato sauce and skim milk. Reduce heat and simmer 10 minutes. Salt and pepper to taste. Toss with rotelle and serve with Parmesan cheese. Spanish sausage, available at Hispanic grocery stores.