Place chopped potatoes into a pot, cover with salted water and bring to the boil.
Boil until softened – this should take no more than 12 minutes, then drain and set aside.
Heat olive oil in a pan and fry onion and chouriço sausage for about 5 minutes.
Add the mushrooms and olives and sauté until the mushrooms are starting to soften.
Add the tinned tomatoes and stir in the Robertsons Crushed Chilli and the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce. Add water to the pan and allow to simmer for 10 minutes so that the sauce can thicken, stirring occasionally.
Add the cooked and drained potatoes, stir well to combine all the ingredients and allow simmering for 5 minutes so that the potatoes can absorb all the flavours.
Finish by stirring in the Robertsons Parsley and serve with rice.