Page 293 - YC Cooking School

5. The whisk is your friend

There’s really no need to get lumped with a lumpy white sauce. Use a whisk and beat the
sauce until you’ve worked all the lumps out!

6. Add a little pasta water
If you find the sauce is a little too thick, just add a tablespoon or two of pasta water to

loosen it up. This works well because the pasta water has still got all the starch from the
pasta, which will add to the creaminess of the end product.

7. Fat is flavour
Chorizo is a deliciously spicy sausage. It would be a complete waste of all that flavour to turf

the fat that remains in the pan. Frying the peas in the fat will gives these sweet, green jewels
an extra layer of goodness.

8. Keep the peas crunchy
No one likes mushy vegetables. Cook the peas until they’re just cooked, yet still firm. This is

even more important if they go into the oven to cook a second time with the rest of the
pasta ingredients. The worst offence with overcooked veggies is their grey colour. These
peas need to pop with green.

9. Add pasta to the sauce

Kamini recommends adding pasta to sauce so you can always hold back some of the pasta if
there isn’t enough sauce. Add the pasta slowly, mixing as you go, to make sure the ratio of
sauce to pasta is just as you like it.

10. Assemble your dish

Mix half your chorizo and peas into the pasta and sauce, remembering to save some to
scatter on top to give your dish a superb pop of colour.

Learn to cook online at learn.yuppiechef.com

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