Name: One-Pot Chorizo Noodles
Total time: 35 min
Ingredients: 2 tablespoons unsalted butter; 1 pound Mexican-style chorizo sausage, casings removed; 1 cup finely chopped onion; ½ teaspoon table salt; ½ teaspoon pepper; 2 garlic cloves, minced; 4 cups chicken broth; 2 cups water; 12 ounces spaghetti; 3 scallions, sliced thin, divided

Why This Recipe Works

We cooked the pasta and the sauce all in one pot by first browning the chorizo in butter and softening onions and garlic and then adding chicken broth and cooking the pasta directly in the liquid, which thickened to a creamy consistency as starch was released and the fat and broth emulsified. A sprinkle of thinly sliced scallions contributed allium bite and a pop of color.

Before You Begin

Use fresh Mexican-style chorizo here, not the dry-cured Spanish version.

Instructions

Melt 2 tablespoons unsalted butter in Dutch oven over medium heat until foaming. Add 1 pound Mexican-style chorizo sausage, casings removed, and cook, stirring frequently and breaking up meat into ½-inch pieces, until just starting to brown, 2 to 3 minutes.

Add 1 cup finely chopped onion, ½ teaspoon table salt, and ½ teaspoon pepper and continue to cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 4 cups chicken broth and 2 cups water and bring to boil over high heat. Add 12 ounces spaghetti and continue to boil, stirring frequently to prevent sticking, until pasta is al dente and most liquid has evaporated so pasta is coated in slightly thickened sauce, 12 to 14 minutes.

Off heat, stir in 1½ thinly sliced scallions. Transfer to serving platter and garnish with remaining 1½ thinly sliced scallions. Serve.