Pasta with chorizo, fennel and breadcrumbs

🕑 30 minutes 🍴 Serves 4

Ingredients

• 1 jar of Think Tomato

• 140 g chorizo

• 2 cloves garlic, finely chopped

• 1 tsp fennel seeds

• 1 fennel bulb, halved and thinly sliced (reserve the feathery tops, finely chopped)

• 400 g spaghetti or radiatori pasta (we love the radiatori from farmer Olivier!)

• 1 sprig of fresh rosemary

• Salt & pepper

Instructions

1. Place the chorizo and garlic in a pan.

2. Crush the fennel seeds using a mortar or the flat side of a knife and add them to the pan.

3. Cook over low heat so the fat renders from the chorizo and it becomes crispy.

4. Add the sliced fennel, cover with a lid, and increase the heat slightly.

5. Add the Think Tomato sauce and season with fresh rosemary, salt, and pepper.

6. Optional: Toast some breadcrumbs in a pan with plenty of olive oil until crispy.

7. Cook the pasta according to the package instructions.

8. Add the pasta to the sauce and, if using, stir in the crispy breadcrumbs.

Enjoy!