Spanish Pasta with Fennel, Chorizo and Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti or penne
- 300 g chorizo
- 1 teaspoon fennel seeds
- 2 cloves garlic)
- 1 onion (s)
- 2 tuber / s fennel
- 500 g tomatoes, chunky, from the can
- salt and pepper
- Chili powder
For the topping:
- Manchego
- goat cheese, e.g., Queso de Cabra
- Toast bread
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente according to the instructions. Cut the chorizo into slices, the onion and garlic into thin slices and the fennel into thin strips. Crush the fennel seeds in a mortar.
- Leave the chorizo in a pan. Add the fennel seeds, garlic, onion and chili powder and sauté. Then add the fennel strips and cook over a medium heat for about five minutes. Fold in the tomato pieces and cook for about 20 minutes with the lid closed.
- Add the pasta and mix gently.
- Grated manchego, crumbled queso de cabra or crumbled toast bread, which is fried golden brown in olive oil, are suitable as a topping.
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