![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/fideos-with-chorizo-and-arugula/&media=https://blythesblog.com/wp-content/uploads/2021/10/030C64E0-13C9-47D8-8D95-2331DB35FFF7_1_105_c.jpg&description=I found this recipe for Fideos with Chorizo and Arugula on the <a href="https://www.177milkstreet.com/"><span style="color: #dca10d;">Milk Street</span></a> website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes. data-pin-do=)
Fideos with Chorizo and Arugula
October 3, 2021
I found this recipe for Fideos with Chorizo and Arugula on the Milk Street website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes.
- Yields: 4 Servings
Ingredients
4 ounces Spanish chorizo, halved lengthwise and thinly sliced
8 ounces vermicelli or angel hair pasta, broken into rough 1-inch lengths
3 medium garlic cloves, minced
14½ ounce can diced fire-roasted tomatoes
4 cups lightly packed baby arugula, chopped or 1 bunch flat-leaf parsley, chopped or a combination
Directions
1In a 12-inch skillet, cook the oil and chorizo, stirring, until the oil turns red and the chorizo begins to sizzle. Using a slotted spoon, transfer to a small bowl. Add the pasta to the oil in the skillet and cook, stirring, until evenly browned. Add the garlic and cook, stirring, until fragrant. Add the tomatoes with juices and 2 cups water. Simmer, uncovered and stirring occasionally and adjusting the heat to maintain a simmer, until the pasta is tender. Stir in the arugula and chorizo, then season with salt and pepper.
Recipe from Milk Street by Julia Rackow.
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