Fideos with Sausage & Chickpeas

Fideos, which means “noodles” in Spanish, is a beloved staple in both Mexican and Spanish cuisine. The word refers to specific dishes as well as a type of noodle, which is typically short and thin. Mexican sopa de fideos is a brothy tomato-based soup while fideo seco is simmered until most of the liquid is reduced. In Spain, fideuà refers to the paella-like dish, which usually incorporates seafood. The recipe here blends elements from both. Butter-toasted angel hair pasta lends nutty flavor and sausage adds lots of spice. The noodles along with chickpeas are simmered in a combination of chicken broth and tomato sauce until the liquid is reduced and they’re coated in a thick, richly-flavored sauce.

3 tablespoons butter

12 ounces angel hair pasta, broken into small pieces

2 tablespoons extra-virgin olive oil

8 ounces merguez sausage, Mexican-style chorizo, or spicy Italian sausage, casing removed and meat crumbled

1 red onion, finely chopped

4 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

3 cups low-sodium chicken broth

1 (8 ounce) tomato sauce

1 (15-ounce) can chickpeas, rinsed and drained

Sour cream, crumbled farmer cheese, and torn mint, for serving

In a large, deep pan, melt the butter over medium heat. In batches if desired, add the broken pasta and cook, stirring, until golden all over, about 7 minutes. Transfer to a bowl.

In the pan, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 5 minutes. Add the onion and garlic; season with salt and pepper. Cook, stirring, until the onion is softened, 5 to 7 minutes. Stir in the broth and tomato sauce and bring to a boil. Stir in the toasted pasta and chickpeas and simmer, stirring occasionally, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes.

Serve the fideos in shallow bowls, topped with sour cream, crumbled farmer cheese, and torn mint.