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A Perfect Pantry

Chorizo and Fennel Penne

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    • PREP TIME
      10 min
    • COOK TIME
      10 min
    • READY TIME
      20 min
    • SERVINGS
      4

    Ingredients

    • 5 cups warm water
    • 2 cups penne pasta dried
    • 2 teaspoons olive oil
    • 2 chorizo sausages approx 250g
    • 2 x roma tomatoes washed, diced
    • 1/2 bunch basil leaves only, roughly chopped
    • 1 fennel bulb washed, thinly sliced
    • juice of 1 lemon
    • salt and pepper to taste
    To Serve
    • 1 cup parmesan cheese grated

    Directions

    1. In a 10 cup rice cooker, add the water and pasta and set to cook. When the rice cooker switches off, drain the pasta in a strainer and set aside.
    2. In a small frypan, heat the oil and then grill the chorizo. Remove from the heat and slice into 1cm pieces. Place back into the pan over a low heat and continue to cook until quite dark.
    3. In a large bowl, toss the pasta, chorizo, tomato, basil, fennel, lemon juice and salt and pepper.
    4. Serve with parmesan cheese.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • 10 Cup Jar Rice Cooker10 Cup Jar Rice Cooker
    • Rice ExpressRice Express
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    Guest 27 October 2020

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