Fregola with Sausage and Chorizo

Heat olive oil in a heavy pot over medium high heat. Remove sausage from its casing. Add sausage to olive oil. Saute for several minutes breaking up sausage with a wooden spoon.

Meanwhile, cut chorizo into small dice. When sausage is mostly browned but still has a little pink, add diced chorizo. Saute for another two minutes until chorizo browns slightly. Remove chorizo and sausage with a slotted spoon and set aside in a bowl.

If there is not enough oil remaining, add more olive oil so there is about 3 Tb. of fat in the pan between the sausage drippings and the oil.

Reduce heat to medium. Add garlic and chili flakes and saute for two minutes until softened. Add tomatoes and stir bringing liquid to a simmer. Add fregola to the pot and cook for 2-3 minutes until it has absorbed some of the liquid.

Add chicken stock along with a bit of salt and pepper. Bring to a boil, then reduce heat to medium low. Stir sausage and chorizo back into the pot. Let cook with the lid off for about 15 minutes stirring frequently until liquid is mostly absorbed and fregola is tender but still chewy.

Remove the pot from heat and stir in parsley. Serve immediately.