1. Place a heavy based deep fry pan on medium heat. Add extra virgin olive oil, chorizo, onion and fennel. Season with salt and pepper and cook until just beginning to turn golden.
  2. Add the garlic, chickpeas and chilli flakes and cook on for 1 minute before deglazing the pan with white wine. Allow this to reduce by half.
  3. Add the stock and bring to the boil. Add the San Remo Elbows, reduce to a simmer and cover. Check every couple minutes to make sure it’s not sticking to the bottom of the pan.
  4. Once the pasta is al dente, remove the lid, check seasoning, and adjust if needed. Add a splash of stock if necessary, keep this a little watery and do not reduce completely.
  5. Add the Parmigiano Reggiano and stir until melted through. Finish the dish with parsley, a generous grating of fresh parmesan and a squeeze of lemon.
  6. Enjoy with family and friends!

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