Rachel de Thample’s Chilli, Chicky, Fennel Pasta - Fast Food
Serves 4
Produce from Wild Country Organics and Jacob’s Ladder Farms.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 300g penne
  2. A few glugs of olive oil
  3. 1 tin chickpeas, drained
  4. 1 fennel
  5. 4 lemon chilli sausages from Jacob’s Ladder Farms*
  6. 2 garlic cloves, finely chopped
  7. ½ red chilli, finely chopped (more or less to taste)
  8. ½ tsp fennel seeds (optional)
  9. 2 lemons
  10. A handful of fresh parsley, finely chopped
Instructions
  1. Bring a pot of salted water to the boil. Add a drop of olive oil and a pinch of salt. Add pasta and chickpeas. Cook till for 10-12 mins, till pasta is to your liking.
  2. Shave the fennel into wisps using a veg peeler. Add the fennel to the pasta and chickpeas a minute before it’s done. Drain in a colander or sieve.
  3. Pop the sausages out of their skins. Shape into little meat balls. Put the pasta pan back on the heat. Add a drop of olive oil. Cook the sausage till golden and cooked through. Add the garlic, chilli and fennel seeds. Sizzle till they just soften.
  4. Tip the pasta, chickpeas and fennel in. Fold through. Add juice and zest of the lemons, to taste. Season. Finish with parsley.
Notes
  1. *Vegetarian option: swap the sausages for halloumi, cut into thin slices and then into little cubes. Sizzle with garlic, chilli and fennel seeds as above.
  2. *Vegan option: use chopped almonds instead.
Crystal Palace Food Market https://www.crystalpalacefoodmarket.co.uk/
%d bloggers like this: