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Spicy Chorizo Peperoncino (One-Pan Pasta)
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1
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.
Garlic A little over 20g (for 2 servings)
4:17
~5 min
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Ingredients
1
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.
Garlic A little over 20g (for 2 servings)
4:17
~5 min
2
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.
5:57
~5 min
3
Without greasing the pan, add 2 tablespoons of olive oil and saute the sliced garlic. Brown it until it is nearly scorched.
7:09
~4 min
4
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.
8:27
~1 min
5
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.
9:06
~4 min
6
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).
9:56
~1 min
7
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.
11:15
~2 min
8
Add 640cc of water (400cc for 1 serving), 2/3 teaspoon of salt, and 12 shakes of Hi-Mi.
12:43
~1 min
9
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.
13:38
~8 min
10
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.
18:13
~3 min
11
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.
21:05
~2 min
12
Plate and eat immediately. Pasta gets worse the longer it sits, so bring it to the table as soon as it is plated.
22:23
~1 min
1
Step 1
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.
Garlic
A little over 20g (for 2 servings)
2
Step 2
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.
Spicy chorizo (Kunseiya)
1 pack (about 9 sausages)
3
Step 3
Without greasing the pan, add 2 tablespoons of olive oil and saute the sliced garlic. Brown it until it is nearly scorched.
Garlic
A little over 20g (for 2 servings)
Olive oil
2 tablespoons
4
Step 4
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.
Garlic
A little over 20g (for 2 servings)
5
Step 5
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.
Spicy chorizo (Kunseiya)
1 pack (about 9 sausages)
Olive oil
2 tablespoons
6
Step 6
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).
Spicy chorizo (Kunseiya)
1 pack (about 9 sausages)
7
Step 7
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.
Doubanjiang
1 teaspoon
8
Step 8
Add 640cc of water (400cc for 1 serving), 2/3 teaspoon of salt, and 12 shakes of Hi-Mi.
Salt
2/3 teaspoon
Hi-Mi (umami seasoning)
12 shakes
Water
640cc (for 2 servings)
9
Step 9
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.
Spaghetti
For 2 servings
Vegetables such as asparagus or mushrooms
As desired
10
Step 10
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.
Spaghetti
For 2 servings
11
Step 11
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.
Spaghetti
For 2 servings
Spicy chorizo (Kunseiya)
1 pack (about 9 sausages)
Garlic
A little over 20g (for 2 servings)
Olive oil (for finishing)
To taste
Other
Used throughout / not tied to a specific step
Water (for cooking the sausages)
1 tablespoon
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