Fideos with Sausage & Chickpeas

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

3 tablespoons butter

12 ounces angel hair pasta, broken into small pieces

2 tablespoons extra-virgin olive oil

8 ounces merguez sausage, Mexican-style chorizo, or spicy Italian sausage, casing removed and meat crumbled

1 red onion, finely chopped

4 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

3 cups low-sodium chicken broth

1 (8 ounce) tomato sauce

1 (15-ounce) can chickpeas, rinsed and drained

Sour cream, crumbled farmer cheese, and torn mint, for serving

subheading: RECIPE NOTES:

Fideos, which means “noodles” in Spanish, is a beloved staple in both Mexican and Spanish cuisine. The word refers to specific dishes as well as a type of noodle, which is typically short and thin. Mexican sopa de fideos is a brothy tomato-based soup while fideo seco is simmered until most of the liquid is reduced. In Spain, fideuà refers to the paella-like dish, which usually incorporates seafood. The recipe here blends elements from both. Butter-toasted angel hair pasta lends nutty flavor and sausage adds lots of spice. The noodles along with chickpeas are simmered in a combination of chicken broth and tomato sauce until the liquid is reduced and they’re coated in a thick, richly-flavored sauce. Fideos, which means “noodles” in Spanish, is a beloved staple in both Mexican and Spanish cuisine. The word refers to specific dishes as well as a type of noodle, which is typically short and thin. Mexican sopa de fideos is a brothy tomato-based soup while fideo seco is simmered until most of the liquid is reduced. In Spain, fideuà refers to the paella-like dish, which usually incorporates seafood. The recipe here blends elements from both. Butter-toasted angel hair pasta lends nutty flavor and sausage adds lots of spice. The noodles along with chickpeas are simmered in a combination of chicken broth and tomato sauce until the liquid is reduced and they’re coated in a thick, richly-flavored sauce.

Directions at lecreuset.com

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