This was a serious childhood favourite before I went off meat, and is included in my Lebanese Homecooking book (in my shop). If you like it more saucy, in step 6 replace the tomato paste with 2C passata, with 1C boiling water (or stock).
For an equally delicious vegetarian/vegan version, see this recipe.
This hearty pasta dish can be a good way of using up leftover chorizo (and you could leave out the mushrooms if you don’t have any on hand). If you also have a bell pepper you don’t know what to do with (I know I often do), cut it into bite sizes and add them in step 2.
Leave out the cheese to keep it dairy-free.