Sardine & Chorizo Penne
Spicy, full-flavoured sausage adds zing to your sardines.
Cook the pasta in a nice big pan, in salted water, according to pack instructions or until tender. Drain and drizzle with the sunflower oil, season and keep warm.
While the pasta cooks, fry the chorizo in a large frying pan, over a low heat, until the fat begins to run.
Add the fennel and red onion and toss over a medium heat for 3 to 4 minutes or until beginning to soften.
Add the vinegar and the John West Boneless Sardines. Heat through until the sardines are nice and hot then stir gently into the penne. Serve.
- 1 can John West Boneless Sardines In Sunflower Oil, drained
- 140g penne pasta
- 1 tsp sunflower oil
- 85g piece of chorizo, thickly sliced
- 1 small bulb Florence fennel, sliced
- 1 red onion, finely sliced
- 2 tbs red wine vinegar
- Salt and pepper
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