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olive oil onion Pasta garlic saffron threads tomatoes tomato paste andouille sausages chicken broth shrimp salt flat-leafed parsley
Viewed: 62 - Published at: 8 years agoIngredients
- About 2 tbsp. olive oil
- 1 medium onion, chopped fine
- 4 ounces angel hair pasta or coiled fideos, broken into about 2-in. lengths
- 3 garlic cloves, minced
- 1 large pinch saffron threads (optional)
- 1 can (15 oz.) crushed tomatoes
- 1 tablespoon tomato paste
- 1 pound Spanish chorizo or andouille sausages, halved lengthwise and sliced thickly
- 2 1/2 cups reduced-sodium chicken broth
- 1/2 pound medium shrimp (36 to 42 per lb.), deveined; or shelled clams
- Salt
- 1/4 cup chopped flat-leafed parsley
Method
- Heat 2 tbsp. oil in a large wide pot over medium-low heat. Add onion and cook, covered, until starting to soften, 5 minutes. Add pasta and more oil if it looks dry, then toast over medium-high heat, turning constantly with tongs, until golden. Add garlic and saffron (if using), tomatoes and tomato paste, sausages, and broth.
- Boil pasta in soup, uncovered, until noodles are tender, about 5 minutes.
- Add shrimp and cook just until pink and curled, about 1 minute. Season with salt to taste and stir in parsley.
- Note: Nutritional analysis is per serving.
