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Pasta, Brussels Sprouts & Chorizo

1 packet Mancini Penne Pasta
½ cup Dry White Wine
I packet Mondo Chorizo (hot or mild) sliced
1 leek, sliced
500gm Brussels Sprouts
250ml Moredough Chicken or Vegetable stock
2 cloves garlic crushed
¼ cup Welly Boot extra virgin olive oil
Splash of cream
½ cup Parmesan for serving or
Extra cheese for serving

Heat large pan over medium heat, add chorizo. Lightly brown remove, set aside. Warm half olive oil in pan add leeks, sprouts and garlic. Sauté till leeks are soft and golden about 8 – 10 minutes. Add stock Season with salt and pepper. Add chorizo stir through. Cook pasta according to package direction, al dente,drain reserve ½ cup of cooking liquid. Return pasta to pot. Stir in brussels sprout mixture, reserved liquid and cheese. Serve with parmesan cheese on top.

Serves: 4

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