There are many ways to cook pasta. My daughter and I have tried so many variations of pasta dishes using different kinds of sauces that sometimes we just invent. There are as many list of pasta which you can choose from – from the ordinary spaghetti pasta that we are familiar with to the foreign sounding Italian names like fusilli, conchiglioni, farfalle, penne to name a few. Among our comfort food, pasta is on top of the list. My son prefers it cooked the Filipino way, a little sweet while my daughter and I even use simple ingredients like tomatoes, parsley, canned tuna, deboned chicken breast or ground pork. Two days ago, a friend from our Catholic group came over for a chat and the easiest dish to prepare is of course pasta. I have left-over Chorizo de Bilbao which I bought before Christmas to make Callos and a 200 gram pack of bacon. I thought of preparing Penne Arrabbiata but I was not sure if my friend like something hot and spicy, so the option was, prepare it with fresh tomatoes, parsley and I added the stick of Chorizo de Bilbao, cut into thin slices and bacon.
I don’t measure when it comes to cooking except those recipes which need precise measurement. When cooking pasta dish, using olive oil makes it more flavorful. It was a hit with the family and my friend. The chorizo made all the difference.
I paired it with chicken curry and some left-over-veggies from the ref. Sometimes we only need to be a little resourceful when it comes to using ingredients that are normally not included in the recipe. Don’t be afraid to experiment because in doing so, you’ll never know what you’ll come up with – something delish and yummy!