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Linds1414
Fusilli with fennel and chorizo
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Ingredients
Directions
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Cook the pasta al dente. In the meantime, cut the fennel into wafer-thin strips.
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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.
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Add the garlic, tomatoes and fennel and stir.
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Stir the pasta through the sauce and serve with the ricotta and basil. Drizzle with extra olive oil if necessary.
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Nutrition
605Calories
Sodium0% DV0g
Fat45% DV29g
Protein44% DV22g
Carbs21% DV63g
Fiber0% DV0g
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