Chorizo and Fennel Penne
A very delicious pasta recipe that brings out the tasty Italian tomato sauce with mouth-watering chorizo sausages! This recipe yields 3 to 4 servings.
Chorizo and Fennel Penne
Ingredients
- 400g chorizo sausages
- 2 baby fennel, thinly sliced
- 700g bottle Italian tomato pasta sauce
- 200g flat mushrooms, thinly sliced
- 1 cup chicken stock
- 400g penne pasta
- 1 red onion, halved, thinly sliced
- 1/2 cup flat-leaf parsley leaves, chopped
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
Directions
- First, heat 2 teaspoons oil in a large, non-stick frying pan over medium heat, and then add chorizo and cook, turning, for 15 to 20 minutes or until cooked through. After that, transfer to a plate lined with paper towel. Thinly slice.
- Next, heat remaining oil in pan over medium heat, and then add fennel, onion, mushrooms and garlic. Cook, stirring occasionally, for 10 minutes or until fennel is soft.
- After that, add pasta sauce and stock. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in chorizo and parsley.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions, until tender. Drain well. Return pasta to saucepan. Lastly, add chorizo mixture and stir over low heat until well combined. Season with pepper.
- Chorizo and Fennel Penne is ready to serve!
ENJOY!
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