Raided the cupboard tonight thinking what I could make and had my weekly delivery of organic veg and in it was a nice fresh fennel.

So put some Farfalle on to cook, chopped up a small onion finely into a pan with a little hot olive oil. Cooked until soft then added some randomly chopped up chorizo chunks, cooked to release the oils and then added similarly chopped up fennel. I also added a small but relatively hot chilli for added spice.

When the pasta was cooked al dente, drained off saving a small amount of the cooking water; added one large teaspoon of truffles in oil (bought in italy) to the onion/chorizo/fennel/chilli mix and ensured it was well combined. Added the pasta and a little of the cooking water and mixed well. Left to rest for a few minutes to absorb the delicious flavours.

Served up topped with a little shaved parmesan.. Was delicious.