A really simple rustic, tasty pasta, that’s quick to throw together and accompanied with a glass of our favourite red makes a meal in a moment. If you prefer some spice in your food then add some chilli flakes when cooking the onions. Buon Appetito!
Serves: 2

Ingredients

1 baby fennel, use the bulb part only, finely diced, about 5mm
1 medium onion, finely diced, about 5mm
*2 ea Melbas Deli chorizo sausages, sliced on the diagonal
1 clove purple garlic, chopped fine, ( use more if you like it stronger)
2 generous dessertspoons tomato paste
1 tin Squisito whole peeled tomatoes, roughly chopped, use the juice as well
2 dessertspoons Colavita extra virgin olive oil
2 teaspoons fennel seeds
Salt and Cracked pepper
*250gm DeCecco Penne rigate
Small wedge of Grana Padano Parmesan cheese

*Gluten Free Options

• 250gm Le Veneziane Penne rigate, instead of the DeCecco brand
• 300gm Melbas Organic and Gluten Free beef mince, instead of the Chorizo sausage

Chef’s Recommendations

• Lampomodoro Italian Tomato Sauce, you can use this excellent sauce in place of the whole peeled tomatoes and tomato paste, for those of you who want it sooner rather than later!
• Michelino’s Woodfire Oven Turkish Rolls; tear off a chunk to mop up the sauce
• Movenpick Ice Cream, a great range available from the cabinet to finish off your meal

Method

Peel and dice the onion finely and put aside. Remove the stalks and peel off any damaged or brown outer layers of the fennel. Slice and then dice finely to match the same sizes as the onions. Add to the same bowl as the onions and put aside.

Slice the chorizo sausage on the angle making elongated slices. Place a fry pan over a medium heat and add the oil, wait for it to get hot but not smoking. Gently fry off the sausage slices until they begin to colour, on both sides, and then remove from the heat. Using a slotted spoon remove the sausages into a bowl. If you are using the mince option instead of the chorizo, fry the mince off, stirring with a wooden spoon until the meat is well browned. Remove from the pan as above and continue.

Place a pot of hot water onto the stove to cook your pasta in. As a general rule of thumb you should allow at least 1 litre of water per 100gm of raw pasta. Once the water has come to the boil, then add your pasta and cook for 12 minutes, until al dente or “firm on the tooth” when bitten. You will need to occasionally stir it whilst cooking.

Return the fry pan to the stove you cooked the sausages in, leaving the oil in the pan that came out during the cooking process, on a medium heat. Add the onion and fennel mixture, and the fennel seeds. Cook gently for 5 minutes stirring the mixture to cook evenly. Add the chopped tomatoes, any tomato juice and the tomato paste. If you are using the pomodoro sauce then add it at this stage instead of the chopped tomatoes and paste. You will need about 2 cups of sauce if using the pomodoro. Return the sausage to the pan and cook for 5 minutes. Season with salt and pepper and turn off the heat.

Take the parmesan cheese and using a vegetable peeler shave some strands into a bowl to serve with the pasta. By now your pasta should be cooked. Place a colander into the sink and tip the pot of cooked pasta into the colander. Let the pasta drain well. Take the sauce and place into the pasta pot, tip the pasta back in and mix together turning over the pasta to coat. Don’t be over zealous and mix it too much with a spoon as you will break it up.

Serve into 2 bowls, top with shaved parmesan, grab a chunk of Turkish bread, charge your glass and enjoy!

 Email to a Friend |  Print | Download Recipe