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Using chorizo oil punches up the flavor of this pared down version of a Spanish classic.Plus: Pasta Recipes and Tips

Melissa Rubel Jacobson
April 2013

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Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large skillet, cook the chorizo over moderately high heat until crisp, about 2 minutes. Using a slotted spoon, transfer the chorizo to a plate. Drain off all but 3 tablespoons of the chorizo oil in the skillet.

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  • Add the onion and garlic to the skillet and cook over moderate heat until tender, about 4 minutes. Add the capellini and cook, stirring, until toasted, about 3 minutes. Add the thyme, butter beans, chicken stock, tomato puree and the reserved chorizo. Season with salt and pepper and bring to a simmer. Cover the skillet and simmer over moderate heat until the pasta is tender, about 2 minutes. Let the fideos stand for 1 minute, then spoon into bowls and serve.

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