Spanish fideos are thin, vermicelli-like noodles that typically are used to make a paella-like dish also called fideos. According to Milk Street where we obtained this recipe, the noodles are toasted until golden before cooking to bring out a nutty flavor and aroma. Here, vermicelli or angel hair pasta, broken into small pieces, is matched with rich and meaty Spanish chorizo, fire-roasted tomatoes that accentuate the smoky notes of the sausage, and peppery arugula or grassy parsley for fresh color and flavor.
TIP: Don’t forget to remove the paper casing off of the chorizo.
The real challenge is breaking the pasta down into 1 inch-sized pieces without spraying them all over the kitchen. Most of ours were actually 2 inches in length and it worked out fine, although, we did need to sweep up the floor some…
We paired ours with steamed broccolini, but a simple salad and/or crusty bread are perfect accompaniments too.
Fideos with Chorizo and Arugula
Ingredients
- 3 Tbsp. neutral oil
- 4 oz. Spanish chorizo, halved lengthwise and thinly sliced
- 8 oz. vermicelli or angel hair pasta, broken into rough 1-inch lengths
- 3 medium garlic cloves, minced
- 14½ oz. can diced fire-roasted tomatoes
- 4 cups lightly packed baby arugula, chopped OR 1 bunch flat-leaf parsley, chopped OR a combination
- Kosher salt and ground black pepper
Directions
- In a 12-inch skillet, cook the oil and chorizo, stirring, until the oil turns red and the chorizo begins to sizzle. Using a slotted spoon, transfer to a small bowl.
- Add the pasta to the oil in the skillet and cook, stirring, until evenly browned, about 5-7 minutes.
- Add the garlic and cook, stirring, until fragrant.
- Add the tomatoes with juices and 2 cups water. Simmer, uncovered and stirring occasionally and adjusting the heat to maintain a simmer, until the pasta is tender and the majority of the liquid has evaporated, about 15 minutes.
- Place the arugula in a large pasta bowl, add the chorizo, then top with the hot pasta mixture. Stir until well combined. Season with salt and pepper.
Adapted from a recipe from Julia Rackow for Milk Street
Accounting for Taste 