brown rice pasta-chorizo-zucchiniBrown rice pasta is a good substitution if you are going for a gluten free meal. It has a very similar feel to normal wheat pasta.

This recipe was created to find a use for scraps in my refrigerator, and it was so good that I had to write it down for another time.

INGREDIENTS (4 servings)

  • About 2 cups (700ml) of basic tomato sauce (see my recipe under another post)
  • 1 lbs (450 grams) of brown rice pasta (I used Trader Joe’s brand)
  • 1 tablespoon of olive oil
  • 3 oz. (85 grams) spicy chorizo, cut in small pieces
  • 1 large onion, halved and cut into thin strips
  • 1 medium size zucchini, cut into small strips
  • 4 garlic scapes, cut into 1 inch length (optional)
  • A dash or two of chili flakes
  • Salt and cracked pepper to taste
  • Shredded pecorino


  1. Make the basic tomato sauce (you can make it up to two days in advance, or fresh when you need it)
  2. Heat a large pot of water until it boils, add the pasta and cook until ‘al dente‘ (Italian word for ‘to the bite’, meaning firm, but not hard).  To test for al dente, try cooking for one or two minutes less than the directed cooking instructions and taste – it tastes much better than overcooked pasta, and is healthier as well! Remember that the pasta will continue to cook on its own after you remove it from the water.
  3. While the pasta is cooking, heat the olive oil in a pan and then sauté the chorizo & onions until the onions are softened and the chorizo is slightly crisp. Add the zucchini, and garlic scapes in the mix and sauté for 3-5 minutes.
  4. Sprinkle the chili flakes in and sauté for another minute, then pour in the tomato sauce and mix.
  5. Strain the hot brown rice pasta and mix with the tomato sauce and vegetables. Add salt and cracked pepper to taste.
  6. Shred pecorino cheese over the pasta and serve.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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