In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work.

Chris says:

Well I’m going to complain about this one, but I know how I’d change it.

Lisa says:

What are you complaining about? I really like the taste.

Chris says:

Oh I really like the taste, too. I just think the pasta is way overcooked, so it’s a little mushy.

Lisa says:

Hmmmm, well, I still like it. So why do you think it came out this way?

Chris says:

Two reasons: we didn’t have vermicelli, so I used cappellini, which is even thinner, and there was a bit too much liquid. Also, I’ve seen in other recipes that the pasta is often toasted/sauteed before adding the broth.

Lisa says:

So you’re saying we’ll have this again, but better?

Chris says:

Indeed! And I’m listing the recipe with the changes I’d make. The Change We Need.

Lisa says:

Wait — what does Obama have to do with this recipe?

Chris says:

Not a damn thing. But HOLY CRAP, we just witnessed history.

Lisa says:

Wahoo!

Fideos a la Catalana
2 tbsp olive oil
1 1/4 lb large fresh chicken sausages
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups chopped fresh tomatoes
1 tsp mild paprika
8 oz vermicelli, cut into short lengths
3-4 cups chicken broth
salt and freshly ground pepper
chopped parsley, to garnish

Heat half the oil in a 12-inch shallow casserole or skillet with a lid. Add the sausages and cook over a medium-high heat, turning frequently, for 3-4 minutes or until lightly browned on all sides. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until soft. Add the pasta and cook for 5 minutes over medium heat until very lightly toasted. Add the tomatoes and paprika, stirring, for 3-4 minutes further. Return the sausages to the pan, add 3 cups of the chicken broth. Season to taste, stir to mix, and bring to a boil. Continue to cook until the pasta is cooked and the water absorbed, adding broth if necessary. Stir and sprinkle with the chopped parsley.

4 Servings