- 2 tablespoons unsalted butter
- 12 ounces angel hair pasta, broken into 1-inch lengths
- 1/2 pound fresh Mexican chorizo, casings removed and meat crumbled
- 6 garlic cloves, minced
- 2 chipotle chiles in adobo, seeded and minced
- 1 cup tomato puree
- 8 baby zucchini
- Extra-virgin olive oil, for brushing
- Kosher salt
- Freshly ground pepper
- 3 cups chicken stock or low-sodium broth
- 1/2 cup cooked black beans, rinsed and drained if canned
- Freshly grated Cotija cheese, cilantro leaves, thinly sliced radishes, minced white onion, Mexican crema (or sour cream) and dried oregano, for serving
How to make this recipe
- In a large saucepan, cook the butter over moderate heat until the milk solids turn brown, 3 to 5 minutes. Add the broken pasta and cook, stirring, until browned all over, about 7 minutes. Transfer the pasta to a medium bowl.
- Add the chorizo to the saucepan and cook over moderate heat, stirring, until the fat is rendered and the meat is browned, about 5 minutes. Add the garlic and chipotles and cook until fragrant, about 1 minute. Stir in the tomato puree and cook, stirring occasionally, until thickened, about 5 minutes.
- Meanwhile, light a grill or preheat a grill pan. Brush the zucchini with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until very lightly charred and crisp-tender, about 5 minutes total. Transfer to a work surface and let cool slightly, then cut in half lengthwise.
- Add the chicken stock and black beans to the saucepan and bring to a boil. Stir in the toasted pasta and simmer over moderately high heat, stirring constantly, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes. Ladle the noodles into shallow bowls and arrange the zucchini on top. Serve right away with grated Cotija, cilantro, sliced radishes, minced white onion, crema and dried oregano.
Fresh, fruit-forward Garnacha from Spain pairs well with tomato based dishes, like Stupak's fideos because they match in brightness.