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Penne with chorizo & broccoli

Penne with chorizo & broccoli

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A star rating of 4.5 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fuse Italian pasta with spicy, Spanish paprika sausage in this midweek supper with greens and cream cheese

Nutrition: per serving
HighlightNutrientUnit
kcal541
fat19g
saturates8g
carbs60g
sugars7g
fibre4g
protein32g
low insalt1.5g
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Ingredients

  • 400g penne
  • small head of broccoli , broken into small florets
  • 200g cooking chorizo , diced
  • 2 garlic cloves , crushed
  • 1 tbsp fennel seed
  • 200g low-fat cream cheese with garlic & herbs
  • parmesan and rocket leaves, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

A star rating of 4.5 out of 5.41 ratings
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