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Bring a larger pan of salted water to the boil, add the pasta and cook for 8-10 minutes.
Meanwhile, sweat the chorizo with the garlic and olive oils in a large pan for a couple of minutes. Take a tablespoon of water from the pasta pan and add to the chorizo along with the peas and capsicum. Stir well to combine, then garnish with the chopped parsley and some freshly ground black pepper.
Drain the pasta and add to the sauce along and the Parmesan. Toss to coat the pasta in the sauce, then divide it evenly between two plates. Sprinkle over a little extra Parmesan and serve immediately.