Fusilli with fennel and chorizo

Name: fusilli with fennel and chorizo
Total time: 20 min
Yield: 4
Ingredients: 300 gram fusilli; 1 fennel bulb; 4 tablespoon olive oil; 125 gram chorizo; 1 clove garlic; 1 look tomato cubes; 250 gram ricotta; 1 hand basil

Ingredients

300 gram fusilli
1 fennel bulb
4 tablespoon olive oil
125 gram chorizo

1 clove garlic
1 look tomato cubes
250 gram ricotta
1 hand basil

Directions

Cook the pasta al dente. In the meantime, cut the fennel into wafer-thin strips.
Drain the pasta and drain in a colander. Put the pan back on the heat source, heat the olive oil and fry the chorizo on a high setting.
Add the garlic, tomatoes and fennel and stir.
Stir the pasta through the sauce and serve with the ricotta and basil. Drizzle with extra olive oil if necessary.