A Perfect Pantry
Chorizo and Fennel Penne
- 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
- 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.
- 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.
- In a large bowl, toss the pasta, chorizo, tomato, basil, fennel, lemon juice and salt and pepper.
- Serve with parmesan cheese.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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