Reginette Pasta With Tomato-Chorizo Sauce

• 1/2 lb chorizo, sliced
• 5 slices bacon
• 2 cloves garlic, chopped
• 1/3 lb carrots, cubed
• 2 None spring onions, sliced
• 3 tbsp tomato paste
• 1 - 13.5 oz can chopped tomatoes
• 1/4 cup vegetable stock
• 1 tbsp granulated sugar
• 1 tsp fennel seeds
• 1 lb reginette
• 1/2 bunch fresh flat leaf parsley, chopped (reserve a few leaves for garnish)
• 1/4 lb feta cheese, crumbled

1. Heat the chorizo in a dry frying pan. Remove from the heat, then add the bacon and fry until crisp. Remove from the pan. Saute the garlic, carrots and spring onions in the bacon fat for 2-3 mins, then stir in the tomato paste, tomatoes and stock. Add the sugar and fennel seeds and simmer over medium heat for 5-10 mins. Season, break the bacon into pieces and add to the sauce along with the chopped parsley and chorizo.
2. Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1/4 cup cooking liquid. Toss the pasta and reserved cooking liquid with the tomato sauce. Place in serving bowls and sprinkle with feta and reserved parsley.

chorizo, bacon, garlic, carrots, spring onions, tomato, tomatoes, vegetable stock, sugar, fennel seeds, reginette, flat leaf parsley, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/18222 (may not work)