Hot and spicy; this is a great idea to use up leftover spaghetti.

Ingredients

• 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
• capers
• sage leaves
• extra grated parmesan cheese (optional)

Method

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.