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Catalan Noodles with Pork and Chorizo

Catalan Noodles with Pork and Chorizo

By Malcolm JacksonApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

Known as fideos a la cazuela, this one-pan noodle dish from Catalonia, in northeastern Spain, takes its name from the wide, shallow earthenware pan, or cazuela, in which it traditionally is cooked. The comforting dish typically features pork, chicken or other meat; we opt for pork shoulder plus cured Spanish chorizo, which contributes rich, smoky flavor. In place of the fideos—short, thin noodles that are typically toasted—we use elbow macaroni. Peas and fresh parsley add pops of color. Some recipes season the cazuela with picada, the Catalan mixture of nuts, bread, garlic and other aromatics pounded or ground to a thick paste. To streamline prep, we garnish the finished casserole with some of those same ingredients.

Tip

Don’t substitute a lean cut of pork, as it will tend to dry out when cooked and become tough. The pork shoulder that we use is exceptionally flavorful and stays moist because of its fat content. Don’t use Mexican chorizo, which is a fresh sausage, in place of the dry-cured Spanish chorizo called for.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    pound boneless pork shoulder, trimmed and cut into ½-inch chunks

  • 4

    ounces Spanish chorizo, halved lengthwise, then cut crosswise into ¼-inch half moons

  • Kosher salt and ground black pepper

  • ¼

    cup slivered almonds

  • 1

    14½-ounce can diced tomatoes

  • 1

    medium yellow onion, finely chopped

  • 2

    medium garlic cloves, minced

  • ½

    cup dry white wine

  • 8

    ounces medium elbow macaroni

  • 1

    cup frozen peas, thawed

  • ¾

    cup chopped fresh flat-leaf parsley

Step 1

In a 12-inch skillet over medium, heat 1 tablespoon oil until shimmering. Add the pork, chorizo and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the chorizo is browned all over, about 8 minutes. Using a slotted spoon, transfer the meat to a plate; set aside.

Step 2

In the same skillet over medium, add the almonds and the remaining 1 tablespoon oil. Cook, stirring, until lightly toasted, 1 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Step 3

To the same skillet over medium, add the tomatoes with juices, onion and garlic, followed by the meat and any accumulated juices. Cook, scraping up any browned bits and stirring occasionally, until the onion is soft and the sauce has thickened, about 10 minutes. Add the wine and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes.

Step 4

Stir in the pasta and 3 cups water, then bring to a simmer over medium-high. Reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente, about 10 minutes. Add the peas and cook, stirring occasionally, until heated through, about 2 minutes.

Step 5

Off heat, stir in half the parsley, then taste and season with salt and pepper. Serve sprinkled with the almonds and the remaining parsley and drizzled with additional oil.

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