This recipe showcases Capellini pasta. Capellini is not something which I have had a very easy time finding here in the UK actually.
Capellini, or angel hair pasta traditionally cooks in a fraction of the time as regular pastas. I decided to do an all in one pan dish, with the pasta actually cooking in the sauce. I thought Capellini would be perfect for this because of it's shorter cooking time.
I used fresh chorizo sausage, which was easily crumbled and gave the sauce a bit of a kick. Feel free to use the dried version as well. Both are good.
Some tinned chopped tomatoes, a tin of drained borlotti beans, some frozen peas along with onion, garlic and stock and I had a very delicious entree indeed, and all in one pan.
I like it when I can cut back on the washing up don't you??? All in all it made for a lovely and fairly quick supper. A scattering of grated cheddar on top and we were good to go. The pasta worked very well and the whole dish was very tasty and colourful. A pleaser all round!
*Chorizo Skillet Supper*
Serves 6 to 8
A quick and simple supper that is not only easy to make but quite, quite delicious!
1/2 pound chorizo sausage, cut into 1/2 inch pieces if it is the dried chorizo, skins removed and crumbled if it is the raw sausage like chorizo
1 TBS olive oil
340g of capellini pasta (12 ounces angel hair) or thin spaghetti, broken in half
1 medium onion, peeled and finely chopped
4 cloves of fresh garlic, peeled and finely chopped (or to taste)
1 (400g) tin of beans (black bean preferred, or your favourite will do) drained and rinsed. (15 1/2ounces)
1 (400g) tin of chopped tomatoes in juice, undrained (14.5 ounces)
675ml of chicken stock (3 cups)
1 TBS dried oregano
a coffee mug of frozen petit pois
120g of grated strong cheddar cheese (1 cup)
fine sea salt and freshly ground black pepper to taste
Heat a large skillet over medium high heat. Add the oil. Heat and then crumble in the chorizo. Cook for 3 to five minutes, until golden Scoop out and set aside. Reduce the heat to medium. Add the pasta and cook in the drippings for 2 to 3 minutes or until the pasta begins to toast. Remove and set aside with the sausage. Add the onions and garlic to the drippings. Cook for 2 to 3 minutes, until beginning to soften and very fragrant. Add the tomatoes, chicken stock and oregano. Return the pasta and sausage to the pan. Stir to combine. Reduce the heat to a simmer, cover and cook for 8 to ten minutes, until the pasta is cooked and most of the liquid has been absorbed. Stir in the frozen peas and heat through. Season to taste. Sprinkle with the cheese and serve immediately.
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