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Ingredients

400g risoni
Olive oil spray
3 chorizo, sliced diagonally
50g dried Great Lakes sun-dried tomatoes, thinly sliced crossways
2/3 cup shredded fresh basil
1 lemon, juice, rind finely grated
80g feta, crumbled
Small fresh basil leaves, to serve
Freshly ground pepper

Method

Step 1 Cook the risoni in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
Step 2 Meanwhile, spray a large non-stick frying pan with olive oil. Heat over a medium-high heat. Add the chorizo and cook, turning once, for around 4 minutes.
Step 3 Add the chorizo and oil from the frying pan, as well as the tomatoes, basil and lemon juice, to the risoni. Toss gently to combine. Divide between serving dishes. Top with the feta, lemon rind, basil leaves and season with pepper.

Spicy sausage & lemon risoni

How to make Spicy sausage & lemon risoni

Ingredients

Method