To prepare our Sardine & Chorizo Penne Recipe Cook the pasta in a nice big pan, in salted water, according to pack instructions or until tender. Drain and drizzle with the sunflower oil, season and keep warm.

While the pasta cooks, fry the chorizo in a large frying pan, over a low heat, until the fat begins to run. Add the fennel and red onion and toss over a medium heat for 3 to 4 minutes or until beginning to soften. Add the vinegar and the John West Boneless Sardines. Heat through until the sardines are nice and hot then stir gently into the penne. Serve.For more information on all our Sardine Recipes please click here.