• 1 x 375g Pangkarra Wholegrain Spirals
  • 1 tbs olive oil 
  • 400g chorizo sausages (halved and sliced)
  • 2 baby fennel, thinly sliced 
  • 1 red onion, halved, thinly sliced 
  • 200g flat mushrooms, thinly sliced 
  • 2 garlic cloves, crushed 
  • 700g bottle Italian tomato pasta sauce (passata)
  • 1 cup chicken stock 
  • 1/2 cup flat-leaf parsley leaves, chopped 


  • Heat 2 teaspoons oil in a large, non-stick frying pan over medium heat
  • Add chorizo and cook, turning for 15 to 20 minutes or until cooked through
  • Transfer to a plate lined with paper towel leaving the flavoured oil in the pan
  • Heat  the remaining oil in pan over medium heat
  • Add fennel, onion, mushrooms and garlic to the pan
  • Cook, stirring occasionally for 10 minutes or until the fennel is soft
  • Add the passata and stock then reduce heat to medium-low
  • Simmer uncovered for 5 minutes
  • Remove from heat and stir in the chorizo and parsley
  • Meanwhile, cook pasta as per directions on pack until al dente
  • Drain well and return the pasta to the saucepan
  • Add chorizo mixture and stir over low heat until well combined
  • Season with pepper and serve.

Recipe by @McFuzzlebutts Manchen