- 400g penne
- small head of broccoli, broken into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 200g cooking chorizo, diced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 garlic cloves, crushed
- 1 tbsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 200g low-fat cream cheese with garlic & herbs
- parmesan and rocket leaves, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.