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Chorizo and fennel seed penne

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Ingredients

Olive oil
1 Small onion, diced
1 Stalk celery, diced
5 Fresh chorizo sausages
1 Clove garlic, chopped
2 tsp Fennel seed
1 tsp Red pepper flakes
1 can Tomatoes
2 Tsp Tomato paste
½ cup Cream
Pinch of sugar
Salt and pepper
500g Penne
Parmesan cheese, to garnish

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Chorizo and fennel seed penne

  • Medium

Ingredients

Directions

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Steps

1
Done

In a large skillet heat the olive oil on medium-high heat, add onion and celery and sauté until they begin to soften, about 2 minutes.

2
Done

Slice the skins of the sausages lengthwise down the middle and remove the meat from their casings. Discard the casings. Add the sausage meat to the pot and use a spatula or spoon to break up the meat. Add garlic, fennel seeds and red pepper flakes.

3
Done

Cook sausage mixture on medium-high until just browned, about 7 minutes. Stir occasionally.

4
Done

Add tomatoes and break up with a spoon. Simmer for about 5 minutes, until some of the liquid has evaporated. Stir in tomato paste until thoroughly combined.

5
Done

Add cream and stir into sauce. Let sauce simmer for 5 more minutes. Season to taste with a pinch of sugar, salt and pepper.

6
Done

Keep warm on low heat while the penne cooks. Drain penne and toss with sauce until thoroughly coated.
Garnish with parmesan cheese.

The Cafe

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Korean pork and red pepper stew
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