Cook the penne following pack
instructions, adding the broccoli for
the final 3 mins. When cooked, drain,
reserving a splash of the cooking water.
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.
Serve in bowls, scattered with a
few rocket leaves and some grated
Parmesan, if you like.