Tuesday, May 22, 2012

Spicy chorizo spaghetti

We now have Internet at the apartment after a long and painful month of having no Internet at home. It has been difficult and not very productive. I’ve learned to manage without it but really, it’s so much better with.

Tonight is the first time that I have cooked – really cooked in the new apartment.

The kitchen sucked.

I was terribly uncomfortable in it and it’s much smaller. I feel cramped and closed in. I’m also moving around very awkwardly and there’s not a lot of room to manoeuvre. I keep thinking I’m going to crash into something, plus there’s just so little counter space for me to actually put stuff.

Well, aside from that little rant, I made one of The Boy’s favourite dishes – Spicy Chorizo Spaghetti. Not quite Italian, considering the chorizo but very tasty.

Here’s the RECIPE:

  • ½ lb beef mince
  • 1 chorizo sausage sliced
  • 1 brown onion roughly chopped
  • 1 tomato cut into 8 or 12 pieces
  • Small handful of green olives sliced
  • 1 teaspoon Italian herbs (I tend to be quite generous with the herbs ‘cos I like the flavour)
  • 1 teaspoon minced garlic
  • ½ teaspoon chilli powder (depends on how spicy you want it – adjust to taste)
  • Salt
  • Garlic infused olive oil (regular olive oil would work too, I prefer garlic for the flavour)
  • 1 jar of tomato pasta sauce of your choice
  • Pasta of your choice (I use spaghetti)
  • Serves 4

  • Put olive oil in a pan and heat
  • Put mince garlic and onions into heated pan and cook until onions are semi-transparent
  • Add in tomatoes and cook until onions are transparent, remove onion and tomato mix from pan
  • Add more olive oil in pan, put in chorizo sausages and cook until crispy brown on outside, remove from pan
  • Add more olive oil in pan, put mince into pan and cook. Add Italian herbs into the mince and continue cooking.  When cooked, remove from pan.
  • Pour pasta sauce into a medium to large size saucepan.  Add onions, chorizo, mince into pasta sauce. Add sliced up olives into sauce. Bring to boil, then simmer.
  • While sauce is simmering add chilli powder (as much as you like depending on how spicy you want it) and salt to taste. Remember that you need a bit more salt that usual because the pasta will soak up the flavour and take out some of the salt. If you don’t like salt, don’t add.
  • Cover the saucepan. Let the sauce simmer with everything in it for about 30 minutes (at least), more if you want a bit more flavour. Stir occasionally so it doesn’t stick to the bottom.
  • Cook pasta
  • When sauce is ready, drain pasta and put back into saucepan. Pour sauce over pasta and serve on individual plates. Alternatively, you can pour the pasta into a large serving dish and pour the sauce over it and serve at the table too.
  • Enjoy!

In spite of my grousing about the kitchen not being what I want it to be, the meal turned out well and The Boy was generous in his compliments. :-)

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