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