Smoky Bow Tie Pasta with Brussel's Sprouts, Chorizo and Raisins

You'll need a large skillet and a 5 to 6-quart pot to make this family meal. The sausage is browned and the Brussel's sprouts are braised in a broth that develops a vague smoky sweetness as it simmers. While it bubbles away, water can be brought to a boil for the pasta. The dish can be on the table in about 45 minutes. Be sure to serve it with lots of crusty bread and a large chopped salad.

Smoky Bow Tie Pasta with Brussel's Sprouts, Chorizo and Raisins

Ingredients:
2 tablespoons butter
6 to 7 ounces Spanish chorizo, cut in 1/4-inch dice
1 teaspoon smoked paprika
2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup golden raisins
2 cups 1 (14.5-oz.) can reduced sodium chicken broth
1 teaspoon liquid smoke
1/4 teaspoon red pepper flakes (optional)
12-ounces bow tie pasta (farfalle)

Directions:
1) Heat butter in a large (12-inch) skillet. Add smoked paprika and diced chorizo. Saute until fat is rendered, about 5 minutes.
2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins, chicken stock and liquid smoke. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes.
3) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta, reserving 1 cup pasta water, and shake dry, then return it to pot. Add sprout mixture, including liquid, to pasta and toss to combine. If mixture appears dry, moisten with some reserved pasta water. Adjust seasoning with salt and pepper to taste. Transfer to a serving bowl and serve. Yield: 6 to 8 servings.