Garlicky Angel Hair with Sausage & Peas
Recipe type: Entree
  • 1 lb dried angel hair, boiled until al dente
  • 1-2 T good quality extra virgin olive oil
  • 1 large onion, chopped
  • 1 head of garlic, minced
  • ¼ t smoked Spanish paprika
  • 1 lb smoked sausage of choice (I used a local sausage reminiscent of kielbasa)
  • salt and pepper to taste
  • 9 oz lager (3/4 bottle)
  • ½ cup chicken stock
  • 10-12 oz frozen peas
  1. Bring water to a boil and then cook the pasta while you prepare the rest of the dish.
  2. Heat a large skillet over medium high heat. Add the oil and when it shimmers, add the garlic. Fry until the garlic is quite fragrant and roasted golden brown. Do not let it burn (keep stirring). Add the onions and stir to deglaze the pan. Add a pinch of salt. Cook until the onions are translucent and just starting to turned golden brown. Add the sausage and cook, stirring, until the sausage browns, 5-10 minutes. Stir in the smoked Spanish paprika. Add the beer and scrape the bottom of the pan. Increase the heat to high and boil rapidly for 5 minutes. Add the chicken stock and continue boiling to evaporate. You will not evaporate all of the liquid, but enough so that it just coats the pasta, rather than being soupy. Add the cooked and drained pasta with the peas. Toss until heated through and salt and pepper to taste (it will need a decent amount of black pepper). You might also need to add more smoke Spanish paprika (to taste).
Recipe by The Spiced Life at