Broken Spaghetti with Chorizo, Manchego and Scallions

Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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


  1. 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.

  2. 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.

  3. Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.

  4. 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.

  5. Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.

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