Ingredients: 

• 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 

Process:

• 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