Chorizo & Broccoli Fusilli

To serve 2-3 people.

INGREDIENTS

Fusilli Pasta - 300g

Broccoli - half a broccoli

Chorizo - 150g

Garlic - 2-3 cloves

Anchovy - 3-5 fillets

Chilli - 1-3 fresh chillies

Lemon - 1 average sized lemon

Parmesan - as much as required

 INSTRUCTIONS

1. Start, by dicing the Chorizo into little cubes, and pop those into a frying pan on a medium heat.

2. While we cook the Chorizo, remove the florets from the Broccoli, and finely dice the stalks.

2. Next, cut the Broccoli florets into bitesize pieces.

3. Finely dice 2-3 cloves of Garlic, and thinly slice up some fresh Chillies.

4. Once the Chorizo has started to render out some of it’s fat add the Broccoli, Garlic and Chilli.

5. Then, season lightly, and add a few fillets of Anchovy, along with a drizzle of the Anchovy Oil.

6. Fry this off on medium for 10 minutes, until everything has some colour, but the Broccoli is still slightly el dente*

*meaning it has a little bit of bite

7. Set the Pan to one side, and then we want a Sauce pan, fill with Water, heavily Salt the Water, and bring to the boil.

8. Add the Fusilli to the Water, and cook for 2 minutes less than the cooking time on the packet.

9. Once el dente, drain the Pasta and add it to the pan with the Chorizo, along with a good splash of the Pasta cooking Water.

10. Zest in a Lemon, grate in some Parmesan, and then toss the Pasta in the Broccoli and Chorizo.

11. Finish, with a good splash of Lemon juice, and serve.

Enjoy