300g penne pasta
1 stick celery
4 spring onions
1-2 fresh red chillies
2 chorizo sausages, sliced
3 thinly sliced prosciutto rashers
1 teaspoon dried fennel seed
1 teaspoon dried oregano leaves
2 cloves garlic, crushed
4 tablespoons balsamic vinegar
400g tin chopped tomatoes
1-2 tablespoon baby capers (optional)
salt & pepper to taste
Cook penne pasta as per packet instructions.
Pre-heat a fry pan to medium heat.
In a food processor, process peeled and chopped carrot, celery and spring onions until chopped finely. Add one tablespoon of olive oil to the heated pan, and add the processed vegetables. Place the sliced chorizo, prosciutto and chilli in the food processor, and process until chopped fine. Add to the vegetables in the pan. Stir in dried fennel seed and dried oregano, and after heating for a few minutes add minced garlic, balsamic vinegar, chopped tomatoes with juice, capers and olives (optional). Add salt and pepper to taste. Continue stirring to heat through.
When pasta is cooked, drain, reserving some of the liquid. Stir pasta into the chorizo mixture and heat through, adding a little of the reserved liquid if needed to keep the mixture moist.
Serve topped with grated Parmesan. Serves 4.
Ingredients may be finely chopped if you don’t have a food processor. Black pitted olives can be added or used instead of the capers.