Chorizo and Fennel Penne

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.