Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.01 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 250grams chorizo, very finely chopped
- 1/3 cup extra virgin olive oil
- 1 lemon, zested, juiced
- 700grams fennel
- 1/2 cup white wine
- 1L chicken stock
- 50grams parmesan, finely grated, rind reserved
- 300grams spaghetti
- 3 Roma tomatoes, cut into wedges
Nutrition per serving
3280kJ
Protein
26.8grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Dinner doesn't get easier than this one-pot pasta with fennel, lemon and chorizo.
Method
Step 1 of 5
Place chorizo and half the oil in a large saucepan over medium-high heat. Cook, stirring, for 4 minutes or until golden and crisp. Add lemon juice, stirring to combine. Transfer to a bowl and cover to keep warm.
Step 2 of 5
Reserve fennel fronds and thinly slice stem. Halve fennel bulb lengthways and cut each half into 5mm-thick wedges.
Step 3 of 5
Return saucepan to heat and add remaining oil. Add fennel wedges and stem and cook, stirring regularly, for 5 minutes or until golden. Add wine and half the zest, then cook for a further 2 minutes or until wine has reduced by half. Transfer to another bowl and cover to keep warm.
Step 4 of 5
Add stock and parmesan rind to pan, then cover and bring to the boil. Add pasta to pan, breaking to fit if necessary. Add 2 cups water. Gently submerge pasta and bring mixture to the boil, stirring gently to prevent pasta from sticking. Continue to boil for 12 minutes or until pasta is tender. Add three-quarters of the parmesan and tomato. Cover and stand for 5 minutes to thicken sauce. Season, stirring well to combine.
Step 5 of 5
Divide pasta mixture among bowls. Top with fennel mixture and scatter over chorizo, remaining zest and parmesan, and reserved fennel fronds. Serve.
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