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1
Have your ingredients ready to go and you should be able to have it all ready in the time it takes to cook the pasta.
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2
Cook pasta according to directions on the packet, taking care not to over-cook.
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3
If using Penne or Rigatoni, the pasta should still hold its shape.
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4
Slice the chorizo into thin coins.
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5
Remove the green stem and the base of the fennel, then slice the bulb finely into strips.
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6
Slice the pepper into similar sized pieces.
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7
Heat a wok or non-stick frying pan over high heat.
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8
Cook the chorizo in batches.
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9
Stir-fry until cooked then remove with slotted spoon and set aside.
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10
When the chorizo is all done, tip out all but a tablespoon of the oil in the wok/pan, reheat the pan then toss in the vegetables.
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11
Stir-fry until they have softened (you can leave them with a little bit of crunch).
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12
Return the chorizo to the pan and add the chili (optional).
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13
Keep warm.
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14
Drain the pasta, return it to the pot and keep warm until the rest of the ingredients are ready.
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15
Combine the pasta and the chorizo, fennel & red pepper in the pasta pot.
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16
Toss to combine, and throw in a couple of handfuls of roughly chopped Italian/flat-leaf parsley.
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17
Serve with obscene quantities of the best Parmesan cheese you can afford.
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18
(This recipe from Donna Hay magazine)
