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In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture. Serve with Quick Aïoli.



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2 Tbs. olive oil, divided
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8 oz. angel hair pasta, broken into 2-inch lengths (2 cups)
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1 medium onion, chopped (1 ½ cups)
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2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
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½ 8-oz. pkg. soy chorizo (1 sausage), halved and cut into ¼-inch-thick slices, optional
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1 small red bell pepper, cut into chunks
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¼ cup chopped fresh parsley, divided
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3 cloves garlic, minced (1 Tbs.)
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½ tsp. smoked paprika
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1 8-oz. can sodium-free tomato sauce
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2 cups mushroom broth or low-sodium vegetable broth
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8 oz. fresh asparagus, trimmed and cut into 2-inch pieces


1. Heat 1 Tbs. oil in wok, paella pan, or large skillet over medium heat. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.

2. Add remaining 1 Tbs. oil to pan, and heat over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Stir in mushrooms, soy chorizo (if using), bell pepper, 2 Tbs. parsley, garlic, and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.

3. Stir in tomato sauce. Add pasta, broth, and 1/2 cup water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently. Add asparagus, and cover; simmer 3 minutes.

4. Preheat oven to broil. If using wok or skillet, transfer pasta mixture to 10-inch or larger round cake pan. Place paella pan or cake pan under broiler, and broil 3 to 4 minutes, or just until pasta is crisp on top. (Watch carefully—it burns quickly.) Sprinkle with remaining 2 Tbs. parsley.    

Nutrition Information: 

6 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
30 g
0 mg
182 mg
3 g
4 g
Serves 8

Comments on this Recipe

I have to say this is one of my favorites!!!

SO GOOD! I doubled the recipe and took it to a church potluck!

How do you keep the angel hair from flying out of the pan as you stir it? My stove top looks like the street after a ticker tape parade

This is so yummi! My family loved it.

This was fantastic!

This was delicious! We'll definitely be adding this to our rotation.

I don't understand how the noodles cook...

I thought this had way too many noodles - I weighed out 8 ounces but that was more like 4 cups. Went ahead with it but wished I stopped at about 4 ounces. Otherwise - yum!, though I skipped the broiler part... too fiddley. @Vivian - when the noodles brown they half cook, then they are added back with all that broth plus water and that finishes them.

Loved this recipe! Turned out really well. I would described it as a hearty version spaghetti recipe. It was great. Even my 18 month old loved it.

Loved this recipe! Turned out really well. I would described it as a hearty version spaghetti recipe. It was great. Even my 18 month old loved it. I made the recipe as is with no modifications.

I cooked it for me and my family last week, and we all liked it.

Looks great!