Three simple pasta dishes you can make without Nonna's help

Amid all the chaos of the week, it can be tricky to find the time to make a tasty and nutritious dinner.

But what if there were some simple pasta dishes you could whip up without Nonnas's help?

Check out these recipes from Chef Warren Mendes.

Chorizo alla Vodka

Serves: 2-3

• 150g good-quality chorizo

• 2 tbs extra virgin olive oil

• 1 onion (red or brown), finely chopped

• 3 garlic cloves, finely chopped

• ½ tsp chilli flakes (optional)

• 130g tube good-quality tomato paste

• ½ cup vodka

• ½ cup grated parmesan, plus extra to serve

• 200ml cream

• 300g pasta (I used orecchiette)

1. Start to bring a pot of salted water to the boil.

2. Cut the chorizo into small pieces, then place in a deep frypan (or a pot) with the oil and place over medium-low heat. Once it starts to sizzle, cook for 4 minutes or until the fat has started to render, then add the onion, increase the heat to medium, and cook for a further 3-4 minutes to soften.

3.  Add the garlic and chilli and cook for 30 seconds, then add the tomato paste and cook for 3-4 minutes to cook out.

4. Add the pasta to the pot of boiling water and cook until al dente.

5. Add the vodka to the tomato mixture and allow the alcohol to burn off, then add the cream and cook for 1 minute. 

6. Add the drained cooked pasta along with ½ cup of the cooking water (and a little more to loosen if needed). Stir to combine, then turn off the heat. 

7. Add parmesan and season to taste. Serve topped with a little extra parmesan and freshly cracked black pepper.

Spanakopasta (spanakopita pasta)

Serves: 2-3

• 2 tbs extra virgin olive oil

• ½ bunch (about 4) spring onions, sliced

• 2 garlic cloves, crushed

• ½ tsp freshly ground black pepper

• ¼ tsp freshly grated nutmeg

• 250g frozen spinach, thawed

• 2 tbs chopped dill

• ¼ cup chopped basil or parsley

• 125g feta, crumbled, plus 2 tbs brine

• ½ lemon, zested and juiced

• 300g risoni or other dried pasta

• Toasted pine nuts to serve

1. Heat the oil in a deep frypan over medium heat, then add the spring onion white and light green sections and cook for 2-3 minutes with some salt and lots of pepper. 

2. Get your pasta cooking in a salty hot bath, this recipe is quick. 

3. Back to the sauce, add the garlic, pepper, nutmeg and lemon zest to the pan and cook for 1 minute. 

4. Add the frozen spinach and spring onion dark greens (tops) and cook for a couple of minutes until it all comes together. 

5. Add the dill and basil, then crumble in the feta – along with 2 tbs of the feta brine (if you have a container of the good stuff). 

6. Stir together, then add your al-dente pasta from the pot along with some cooking water. Toss together with the lemon juice. 

7. Plate up and serve topped with extra feta, pine nuts, herbs, and a little oil.