Penne with chorizo & broccoli
Fuse Italian pasta with spicy, Spanish paprika sausage in this midweek supper with greens and cream cheese
Ingredients
penne400 g
small head of broccoli broken into small florets
cooking chorizo diced200 g
garlic cloves crushed2 pieces
fennel seed1 tbsp
low-fat cream cheese with garlic & herbs200 g
parmesan and rocket leaves, to serve
Instructions
Step-by-step guide
- 1
Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
Timer: 3m - 2
Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
Timer: 1m - 3
Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.
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