|Seriously only takes 10-15 minutes to cook!|
I have also rediscovered my love for sushi and have been a lot of sashimi and California Rolls lately. Imagine digging back into sushi after 10 months of being deprived (pregnant women are not allowed to eat raw fish) – it was HEAVEN!
Despite it being summer here in Australia though, the past couple of days have been really cold and wet. That’s Melbourne. You can easily experience all 4 seasons in a year within a few days. So I’ve decided to cook up a fresh plate of a classic pasta dish with a slight twist. Inspired by our friends who have now fed us a few times with their version of spaghetti bolognese with mince, salami and olives – I’ve decided to cook my favorite sausage Spanish Chorizos and Hot Salami and add mushrooms to the ready to go Leggo’s Bolognese Chunky Pasta Sauce with Tomato, Garlic and Herbs.
When the sauce is tossed with freshly cooked spaghetti and topped with some Parsley flakes – the result is a delicious SPICY version of Spaghetti Bolognese, perfect for those who love a bit of spice in their food.
I know this is not exactly a recipe, but the fact that it only took me 10-15 minutes to prepare AND cook this dish means that anyone who is ever in a hurry (e.g. a new mother perhaps?) would hopefully appreciate this blog post.
Hopefully my little baby boy settles into a more solid routine soon with longer sleeps so I can cook up something special for my blog again! Unless of course, you don’t mind me posting recipes for my Tuna Bake casserole which is basically cooked pasta tossed with Tuna Chunks and Leggo’s Tuna Bake Sauce in a casserole dish sprinkled with grated cheese on top and cooked in the oven at 180C for 15 minutes? Nahh.. I didn’t think so :p