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Ingredients

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.5 out of 5.43 ratings
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