Spicy Chorizo Peperoncino (One-Pan Pasta)

Peel the garlic and cut it into slices. Use a generous amount, a little over 20g for 2 servings (about 12g per serving). If the cloves are large, halve them before slicing.

Slice the chorizo lengthwise into long thin strips. Increasing the cut surface area draws out all the fat and umami inside and turns it into flavor. The long thin shape is also easy to twirl onto a fork.

Without greasing the pan, add 2 tablespoons of olive oil and saute the sliced garlic. Brown it until it is nearly scorched.

Remove all of the browned garlic from the pan. This step matters because adding water would drive off the aroma of the browned garlic. Leave the oil in the pan.

Saute the chorizo in the remaining garlic oil. The chorizo releases its umami and the surface takes on a crisp texture. Turn off the heat once it is browned and has curled up tightly.

Remove the chorizo as well. Leave as much of the oil in the pan as possible (it is fine if some comes out with the chorizo).

Saute 1 teaspoon of doubanjiang in the remaining garlic oil. Heating it takes the sharp edge off the heat and makes it mellow, bringing out the umami from the fava beans.

Add 640cc of water (400cc for 1 serving), 2/3 teaspoon of salt, and 12 shakes of Hi-Mi.

Add the pasta for 2 servings and simmer over medium-high heat (around level 4 on the dial) for 7-8 minutes. Starch from the pasta dissolves into the cooking water and thickens it, creating the cohesive quality of a restaurant peperoncino.

Judge by the firmness of the noodles rather than the time. Let them absorb water until they are very al dente, reducing over medium heat.

Return the reserved garlic and chorizo to the pan along with their oil and toss to combine. Drizzle olive oil over at the end for a glossy finish.

Plate and eat immediately. Pasta gets worse the longer it sits, so bring it to the table as soon as it is plated.