To Serve


  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.