Cook the pasta in salted boiling water following packet instructions, drain and set aside.
Meanwhile, heat oil in a medium frying pan. Cook chorizo, onion and garlic for 3 - 4 minutes or until browned. Add tomatoes and cook for 2 minutes until just starting to soften.
To make the sauce, melt butter in a medium sized saucepan over medium heat, stir in the flour and cook for 1 minute. Turn down the heat and gradually add the Campbell’s Real Stock - Chicken, whisking continually until slightly thickened, after 5 minutes, stir in half of the cheese and cream.
Combine pasta with chorizo mixture and sauce. Pour mixture into a 2.5 litre oven-proof dish. Sprinkle with the remaining cheese and bake for 15 - 20 minutes or until golden.