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Author Notes: I crave starch when I have a cold, which was the inspiration for this dish. I never expected it to be the hit that it was! This is definitely one of those greater than the sum of its parts simple dishes–that you more or less want to lick the pan when you are done. We loved it. And the best part of all is that it is super simple, super fast and uses, at least in my case, all pantry ingredients. —The Spiced Life
- 1 pound dried angel hair, boiled until al dente
- 1-2 tablespoons good quality extra virgin olive oil
- 1 large onion, chopped
- 1 head of garlic, minced
- 1/4 teaspoon Spanish smoked paprika
- 1 pound smoked sausage of choice (I used a local sausage reminiscent of kielbasa), sliced into half moons
- salt and pepper to taste
- 9 ounces large (3/4 of a bottle)
- 1/2 cup low sodium chicken stock
- 10-12 ounces frozen peas
- Bring water to a boil and then cook the pasta while you prepare the rest of the dish.
- Heat a large skillet over medium high heat. Add the oil and when it shimmers, add the garlic. Fry until the garlic is quite fragrant and roasted golden brown. Do not let it burn (keep stirring).
- Add the onions and stir to deglaze the pan. Add a pinch of salt. Cook until the onions are translucent and just starting to turned golden brown.
- Add the sausage and cook, stirring, until the sausage browns, 5-10 minutes. Stir in the smoked Spanish paprika. Add the beer and scrape the bottom of the pan.
- Increase the heat to high and boil rapidly for 5 minutes. Add the chicken stock and continue boiling to evaporate. You will not evaporate all of the liquid, but enough so that it just coats the pasta, rather than being soupy.
- Add the cooked and drained pasta with the peas. Toss until heated through and salt and pepper to taste (it will need a decent amount of black pepper). You might also need to add more smoked Spanish paprika (to taste).
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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