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- 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
- 1/4 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)
- 1/2 cup chicken stock
- 10-12 oz frozen peas
View Full Recipe at The Spiced Life
.%20Add%20the%20onions%20and%20stir%20to%20deglaze%20the%20pan.%20Add%20a%20pinch%20of%20salt.%20Cook%20until%20the%20onions%20are%20translucent%20and%20just%20starting%20to%20turned%20golden%20brown.%20Add%20the%20sausage%20and%20cook,%20stirring,%20until%20the%20sausage%20browns,%205-10%20minutes.%20Stir%20in%20the%20smoked%20Spanish%20paprika.%20Add%20the%20beer%20and%20scrape%20the%20bottom%20of%20the%20pan.%20Increase%20the%20heat%20to%20high%20and%20boil%20rapidly%20for%205%20minutes.%20Add%20the%20chicken%20stock%20and%20continue%20boiling%20to%20evaporate.%20You%20will%20not%20evaporate%20all%20of%20the%20liquid,%20but%20enough%20so%20that%20it%20just%20coats%20the%20pasta,%20rather%20than%20being%20soupy.%20Add%20the%20cooked%20and%20drained%20pasta%20with%20the%20peas.%20Toss%20until%20heated%20through%20and%20salt%20and%20pepper%20to%20taste%20(it%20will%20need%20a%20decent%20amount%20of%20black%20pepper).%20You%20might%20also%20need%20to%20add%20more%20smoke%20Spanish%20paprika%20(to%20taste).%3C/p%3E){kind=link}