Fusilli with Rosemary and Chorizo
Fusilli with Rosemary and Chorizo



  • 200g fusilli
  • Olive oil
  • 2 cooking chorizo sausages, skin removed
  • 1 sliced garlic clove
  • 1 tbsp chopped rosemary
  • Grated parmesan, to serve
  • Cook the pasta in boiling salted water until al dente, then drain and save a splash of cooking water. Meanwhile, fry the crumbled sausage meat in 3 tbsp of oil until golden, breaking with a wooden spoon as you go.
  • Add the garlic and rosemary to the sausage meat and cook for 3 mins more, then tip the drained pasta in the pan with the meat. Add a splash of cooking water, mix well until the pasta is coated, and serve with plenty of grated parmesan.
20 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box