in Spain

Spanish pasta with fennel, chorizo ​​and tomatoes

updated

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Ingredients for 4 servings:

  • 500 g spaghetti or penne
  • 300g chorizo
  • 1 tsp fennel seeds
  • 2 garlic cloves
  • 1 onion(s)
  • 2 bulbs of fennel
  • 500 g tomatoes, chopped, from the can
  • salt and pepper
  • chili powder
  • n. B. Manchego
  • e.g. goat cheese, e.g. Queso de Cabra
  • e.g. toast bread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the pasta al dente according to the instructions. Slice the chorizo, thinly slice the onion and garlic, and finely strip the fennel. Crush the fennel seeds in a mortar and pestle. Sauté the chorizo ​​in a pan. Add the fennel seeds, garlic, onion, and chili powder. Then add the fennel strips and sauté over medium heat for about five minutes. Fold in the tomato pieces and cook with the lid closed for about 20 minutes. Add the pasta and mix gently. Top with grated Manchego, crumbled Queso de Cabra, or crumbled toast, fried in olive oil until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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