Recipes Ingredients Meat & Poultry Pork Recipes Broken Spaghetti with Chorizo, Manchego and Scallions Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 2 This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted in the same pan before softening in a cherry tomato sauce. While cured sausage and sharp Manchego offer rich, complex flavor, salt the water as you would a pot of pasta -- it should taste like the sea. Ingredients Olive oil 4 ounces dried chorizo, thinly sliced 2 cloves garlic, finely chopped (¼ ounce) 2 scallions, trimmed, green and white portions thinly sliced separately 1 fennel bulb (8 ounces), trimmed and chopped Coarse salt and freshly ground black pepper 8 ounces fideos or spaghetti, broken into 1-inch pieces 1 15-ounce can cherry tomatoes 2 ounces manchego cheese Directions Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan. Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl. Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan. Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes. Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta. Rate it Print