Pasta with Chorizo, Fennel and Tomato Sauce

serves 2


  • 9cm (3½ in) piece chorizo, finely diced
  • 1 garlic clove, crushed
  • 1/8 tsp chilli powder (optional)
  • 1 tsp fennel seeds
  • 1/2 tsp rosemary
  • 1/2 tsp oregano
  • 400g tin chopped tomatoes

This is a really speedy dish to make. Ideal when time is short and great for kids, who will love it. If you like, add extra vegetables by sweating an onion first or adding some frozen peas or sweetcorn as it bubbles away.

1 Cook the chorizo in a dry pan over a medium heat until it starts to release its oil. Add the garlic and cook for another minute.

2 Add the remaining ingredients, bring to the boil and bubble away for about 10 minutes or until you have a thick sauce. Serve with pasta or polenta.