Adaptation
Spaghetti with Chorizo and Almonds is one of my go-to recipes. It is fast, easy and delicious. And for about 4 years now I have been obediently following the directions. Suddenly, out of the blue last week it stuck me, “Why have I not adapted this recipe!”. It is the perfect recipe for adapting. So last Thursday I did.
Spaghetti with Farmers Sausage, Cannellini Beans & Spinach
Adapted from Gourmet’s Spaghetti with Chorizo and Almonds
yield: makes 4 servings | active time: 30 minutes | total time: 35 minutes
2 cups reduced-sodium chicken broth
1 1/2 cups water
2 tablespoons extra-virgin olive oil
2 or 3 garlic cloves, diced
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2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta broken into 2-inch lengths
1 bunch of baby spinach, trimmed
1 (14- to 19-ounce) can cannellini beans, rinsed and drained
1/2 cup chopped flat-leaf parsley
Parmesan for topping
Directions: Bring broth, water, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add farmers sausage and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, for about 4 minutes. Quickly add spinach to the pasta mixture and continue cooking until all liquid is absorbed, about 2 minutes. Stir in cannellini beans, farmers sausage, garlic, parsley, and salt and pepper to taste.
Serve pasta with a sprinkle of parmesan cheese.
