Filter
Reset
Sort ByRelevance
Linds1414
Fusilli with fennel and chorizo
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
30 minMain dishgarlic, traditional olive oil, French stir-fry vegetable, tomato cubes, halloumi 43 cheese, Gnocchi, dried tarragon,vegetable dish with gratinated halloumi -
15 minMain dishmini penne, broccoli list, frozen garden peas, gold salami, Sun dried tomato, creme fraiche, pesto alla Genovese,pasta salad with peas and pesto -
30 minMain dishbroccoli florets, baby potatoes, Parmigiano Reggiano powder, (olive oil, chicken tenderloins, Italian spices, shallot, flat leaf parsley, vinegar, mustard,grilled chicken with parsley potatoes and broccoli gratin -
30 minMain disheggplant, beef tomatoes, garlic, table potatoes, olive oil, broken green beans, paprika, green peppers, beef soup balls, Greek yoghurt,turkish vegetables with yoghurt and minced meat
Nutrition
605Calories
Sodium0% DV0g
Fat45% DV29g
Protein44% DV22g
Carbs21% DV63g
Fiber0% DV0g
Loved it