Ingredients
Olive oil
4 ounces dried chorizo, thinly sliced
2 cloves garlic, finely chopped (1/4 ounce)
2 scallions, trimmed, green and white portions thinly sliced separately
1 fennel bulb (8 ounces), trimmed and chopped
Coarse salt and freshly ground black pepper
8 ounces fideos or spaghetti, broken into 1-inch pieces
1 15-ounce can cherry tomatoes
2 ounces manchego cheese
Preparation
Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan.
Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl.
Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.
Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes.
Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.
