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2 tbsp butter

1 pound Mexican-style chorizo sausage, casings removed

1 cup finely chopped onion

½ tsp table salt

½ tsp pepper

2 cloves minced garlic

4 cups chicken broth

2 cups water

12 oz spaghetti pasta

Scallions

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1. Melt 2 tablespoons unsalted butter in Dutch oven over medium heat until foaming. Add 1 pound Mexican-style chorizo sausage, casings removed, and cook, stirring frequently and breaking up meat into ½-inch pieces, until just starting to brown, 2 to 3 minutes.

2. Add 1 cup finely chopped onion, ½ teaspoon table salt, and ½ teaspoon pepper and continue to cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 4 cups chicken broth and 2 cups water and bring to boil over high heat. Add 12 ounces spaghetti and continue to boil, stirring frequently to prevent sticking, until pasta is al dente and most of liquid has evaporated so pasta is coated in slightly thickened sauce, 12 to 14 minutes.

3. Off heat, stir in 2 thinly sliced scallions. Transfer to serving platter and garnish with 1 thinly sliced scallion. Serve. - E.T.

EFFORTLESSLY CREAMY The vigorous bubbling of the sauce releases starch from the pasta and disperses fat throughout the liquid, thickening it to a creamy smoothness without any work from the cook.