If you can't find chorizo, I would recommend substituting a different kind of precooked sausage. Next time I make this, I may add some sliced piquillo peppers for color and more of that smoky flavor.
Sunday, March 2, 2008
Spaghetti with chorizo and almonds
This recipe is unique, delicious, and best of all, comes together in about half an hour. I found spanish chorizo at my local upscale grocery store - it was expensive, but worth it. The smoky flavor of the chorizo goes really well with the chickpeas and toasted almonds. I used angel hair pasta for this dish, which I broke up into smaller pieces. I skipped all the oil and butter that the recipe called for, and instead sauteed the onions in the fat rendered from the chorizo. I also didn't have parsley, so I used cilantro instead.
If you can't find chorizo, I would recommend substituting a different kind of precooked sausage. Next time I make this, I may add some sliced piquillo peppers for color and more of that smoky flavor.
If you can't find chorizo, I would recommend substituting a different kind of precooked sausage. Next time I make this, I may add some sliced piquillo peppers for color and more of that smoky flavor.
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