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Casarecce with fennel and chorizo
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate winter pasta with spicy chorizo and aromatic fennel.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 chorizo sausages, halved lengthways, chopped
  • 1 medium fennel bulb, trimmed, halved, cored, thinly sliced (fronds reserved)
  • 2 garlic cloves, finely chopped
  • 125.00 gm dry white wine
  • 250.00 ml tomato passata
  • 255.00 gm chicken style liquid stock
  • 375g dried casarecce pasta
  • 250.00 ml finely grated parmesan
  • 250g fresh ricotta, crumbled
Instructions:
  • In a large non-stick frying pan over medium-high heat, sizzle chorizo and fennel in oil until chorizo turns golden, stirring occasionally for 15 minutes. Introduce garlic and cook for an additional 2 minutes until aromatic.
  • Pour in a generous amount of wine and let it simmer for 2 minutes or until it's reduced by half. Stir in the passata and stock, then simmer for about 20 minutes, stirring occasionally, until the sauce thickens beautifully.
  • While the sauce is simmering, cook the pasta in a large saucepan of boiling, salted water according to the package instructions until tender. Drain the pasta and return it to the pan. Mix in the sauce and Parmesan cheese, tossing everything together until well combined.
  • Top with creamy ricotta and freshly ground pepper. Garnish with the reserved fennel fronds before serving.

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