Advertisement

Ingredients

  • 200g red lentil fusilli
  • olive oil
  • 2 sausages cooking chorizo, skinned (check they're gluten-free)
  • 1 clove garlic, sliced
  • 1 tbsp of chopped needles rosemary
  • grated pecorino, to serve

Method

  • STEP 1

    Cook the pasta in boiling salted water. Heat 3 tbsp olive oil in a pan and crumble in the sausage. Cook until golden, breaking it up as you go.

  • STEP 2

    Add the garlic and rosemary then cook for another 3-4 minutes.

  • STEP 3

    Drain the pasta then tip into the chorizo pan and toss adding a little pasta cooking water if needed. Serve with a sprinkle of pecorino, if you like.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement