Chili Chorizo Pasta

00serves 2
15 minutes


1/3 cup diced chorizo-150 grams

1 small onion( about 1/4 cup finely diced)-150 grams

1 garlic clove finely diced

1/2 cup tomato passata or marinara sauce-115 grams

1-2 teaspoon chili flake

1 teaspoon mixed Italian herbs

spaghetti about 7 centimeters diameter when held in fist-200 grams

2 tablespoon Olive oil

1 red bell pepper( finely sliced)


  1. Bring water to boil in a pan- about 2 liters. Add a generous pinch of salt once it starts boiling.
  2. Add pasta and boil for about 8 minutes or until to your satisfaction.
  3. Sieve the pasta and save about 1/4 cup of the pasta water. WHATEVER YOU DO, NEVER RINSE PASTA ONCE BOILED. JUST EMPTY IT INTO THE COLANDER AND STEP AWAY!!
  4. Heat oil in a pan.
  5. Do the hot oil test, then add onions, garlic, chili flakes, red bell pepper and saute for about 1 minute and a half.
  6.  Add chorizo and continue to stir for about 1 minute.
  7. Add the passata/marinara and mixed Italian herbs. Mix well and add a pinch of salt and about a pinch of freshly ground black pepper..
  8. Add the pasta and mix well with sauce.
  9. For a more saucy pasta, drizzle in pasta water until texture is to your desire.
  10. Taste pasta and again season it to your satisfaction. Add more salt, more chili or more herbs.



Cooking Tip 1. (Oil Test)

I have decided to start a new series were I just give general cooking tips and the first tip is how to know if your oil is hot enough.

Why is it important?

I personally love and welcome every and any opportunity to learn and as a science lover I think its nice to always try and explain the reasoning behind each action. Essentially you want your oil to be hot enough as this would ensure that the surface area gets not only nice and crisp, but that the flavor of whatever you are cooking stays intact and your vege/ meat remains JUICY.

SO how do you actually do the test.

You will need:

a wooden spatula

 a pan/ pot of oil heating up

Essentially you want to insert the narrower end of the spatula into your oil heating up and what you are looking for is the formation of tiny bubbles around the circumference.


Quick Ginger-Soy beef stirfry

serves 2


Beef Marinade

1/8 cup of dark soy sauce

2 teaspoon chili flakes

2 teaspoon honey

1 teaspoon smoked paprika

1 teaspoon minced ginger ( about the top segment of your thumb)

1 clove garlic, minced

optional: 1/8 cup of rice wine

For the beef: 300 gram beef steak sliced to about strips of 1.5 cm thickness and to what ever length of preference.

  1. Place all of the beef marinade ingredients together into a bowl and stir to combine.
  2. Place the beef into the bowl and stir until each strip is well coated.
  3. Cover with cling film and leave in a fridge to marinate for how ever long.

Stir fry

carrot strips

Bell pepper strips

optional add ins

crispy caramelized onions

sesame seeds

chopped cashew nuts

N.B: please feel free to use whatever veges you have available.

  1. Bring marinated beef to room temperature, this will help make the texture!
  2. Heat your wok with about a tables spoon of sesame oil (any oil will do really! nut the sesame oil adds a nicer flavor).
  3. Add the beef once the oil is hot. (tip: place the end of a wooden spatula in oil and if bubbles appear rapidly around the circumference, you can start frying)
  4.  Fry the beef strips until it is to your taste. see Side Note below for guidance.
  5. Add veges and stir fry for 30 more seconds.
  6. At this point you want to try the sauce, if not tasty enough add some more soy sauce, some more chilli whatever you feel will make it taste better! Don’t be shy go on!!!
  7. serve sauce with some rice or noodle what ever your preference is. go wild with the optional add ins!

Side Note

  1.  1 minute for rare beef
  2.  1 minute 30 seconds for medium
  3. 2 minutes and 30 seconds for well done