Mafaldine with Chorizo & Feta

Name: Mafaldine with Chorizo & Feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sugar; 2 Carrots; 2 Spring onions; 2 Garlic cloves; 5 discs Bacon (breakfast bacon); 200 g Chorizo (Spanish pepper sausage); 400 g wide ribbon noodles (e.g. Mafaldine); 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 1⁄2 Tsp Fennel seeds; 1⁄2 Federation flat leaf parsley; 100 g Feta

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sugar
2 Carrots
2 Spring onions
2 Garlic cloves
5 discs Bacon (breakfast bacon)
200 g Chorizo (Spanish pepper sausage)
400 g wide ribbon noodles (e.g. Mafaldine)
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
1⁄2 Tsp Fennel seeds
1⁄2 Federation flat leaf parsley
100 g Feta

Directions

1
For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Peel, wash and chop the carrots. Clean, wash and cut spring onions into thin rings. Peel garlic and chop finely.
2
Cut bacon into strips. Peel off the skin of the chorizo and cut the sausage into slices. Sear both briefly in a pan without fat. Take them out and let them drip off on kitchen paper.
3
Add the pasta to the boiling salted water and cook according to the instructions on the packet. Sauté the carrots, spring onions and garlic in hot frying fat for 2-3 minutes. Stir in tomato paste and sweat it. Deglaze with the chunky tomatoes, bring to the boil.
4
Coarsely crush and add the fennel seeds in the mortar. Simmer the sauce for about 5 minutes, stirring occasionally.
5
Wash parsley, shake dry and chop. Heat sausage and bacon in the sauce and season with salt, pepper and approx. 1 teaspoon sugar.
6
Drain the pasta and collect 100 ml of pasta water. If necessary, stir the sauce a little thinner with the pasta water. Put the noodles back into the pot, mix in parsley and sauce. Coarsely crumble the feta and sprinkle over the pasta.