Makes 6 servings
Chorizo comes in two forms: dried, a Spanish specialty; and “fresh” (that is, raw), sometimes called “Mexican chorizo,” the sort called for here. Look for it in the butcher case of larger supermarkets. It’s a highly spiced sausage, a hot pop against all the cheese and pasta in this main-course version of mac and cheese.
2 tablespoons olive oil
1 small yellow onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
2 medium celery stalks, chopped
1 pound fresh chorizo sausage, any casings removed
One 28-ounce can diced tomatoes, preferably no-salt-added
2 cups chicken broth
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons mild paprika
1 tablespoon dried oregano
1 teaspoon fennel seeds
7 ounces dried ziti (or gluten-free dried penne if gluten is a concern)
2 cups finely grated pepper Jack cheese (about 8 ounces)
1. Warm the olive oil in a Dutch oven set over medium heat. Add the onion, bell pepper, and celery. Cook, stirring often, until softened, about 4 minutes.
2. Crumble in the chorizo and brown well, stirring often, about 4 minutes.
3. Stir in the diced tomatoes, broth, chickpeas, paprika, oregano, and fennel seeds until uniform.
4. Stir in the pasta. Bring to a full simmer, then cover and reduce the heat to low. Simmer slowly for 5 minutes. Then continue simmering, covered but stirring often, for 10 minutes. Finally, simmer uncovered, stirring almost constantly to prevent sticking, until the pasta is tender, about 5 minutes longer.
5. Remove from the heat and sprinkle the cheese on top. Cover and set aside for 5 minutes to blend the flavors and absorb any remaining liquid.