Allyson Gofton - Spaghetti Spin Off

Publish Date
Wednesday, 18 May 2016, 4:13PM
By Allyson Gofton

Cooking pasta, cook up twice as much and use the leftovers to create a quick meal.

  • Toss cooked pasta in a little oil or butter before refrigerating. This prevents it sticking together. The fat will melt on reheating and the pasta will separate easily.
  • Always refrigerate left overs as soon as they stop steaming. This prevents any food bugs.
  • Pasta will keep refrigerated for 4-6 days. Tossed in oil or butter it can also be frozen for later use.


Fried Spaghetti And Chorizo
Hot and spicy; this is a great idea to use up leftover spaghetti.

Serves: 3-4


200 grams dried pasta (eg. trenette)
Boiling salted water
2 chunky chorizo sausages
1 onion, peeled and diced
1 tblsp minced fresh garlic
1 chilli, finely chopped
2 tblsp olive oil
6-8 leaves sage, finely chopped
½ cup grated parmesan cheese
Salt and pepper to season
Olive oil for pan-frying

Suggested garnishes:
Chopped fresh or sliced sundried tomatoes
Olives, any style
Sage leaves
Extra grated parmesan cheese (optional)


  1. Cook the pasta in boiling, salted water for 10-12 minutes or until al-dente. Drain and set aside.
  2. Finely dice the chorizo sausage and cook in a hot frying pan with the onion, garlic and chilli in the 2 tblsp olive oil until the sausage and onion are well cooked but not burnt.
  3. In a large bowl toss together the spaghetti, chorizo mix, sage leaves, parmesan cheese and a good seasoning of salt and pepper.
  4. Coat the base of a frying pan with oil. Add 1/4 of the pasta mix and cook for around 3-4 minutes until the base is brown and beginning to crispen. Turn, or more flamboyantly, flip the spaghetti pancake over, and cook a further 1-2 minutes. Repeat three times, using remaining pasta mix.
  5. Serve hot topped with a mix of the suggested garnishes.

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