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Chorizo & Fennel Spirals




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 
Pinch of salt



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