Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook penne al dente according to package directions.

Heat olive oil in skillet on medium heat.

Chop onion and add it to skillet.

Meanwhile, cut chorizo into desired size pieces. Add it to skillet. 

While onions are chorizo are cooking, chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.

Add sun-dried tomatoes, garlic, and Italian seasoning to skillet, followed by the cream. Let it cook for about 5 minutes.

Once sauce and penne are cooked, drain penne and add to skillet, mixing it together. Drizzle olive oil, sprinkle chopped parsley, and add parmesan cheese and extra salt & pepper if desired. Serve immediately.