Garlicky Angel Hair with Sausage & Peas

Bring water to a boil and then cook the pasta according to package instructions while you prepare the rest of the dish.

Heat a large skillet over medium high heat. Add the oil and when it shimmers, add the garlic. Fry until the garlic is quite fragrant and roasted golden brown. Do not let it burn (keep stirring). Add the onions and stir to deglaze the pan with the moist onions. Add a pinch of salt. Cook until the onions are translucent and just starting to turned golden brown. Add the sausage and cook, stirring, until the sausage browns, 5-10 minutes. Stir in the smoked Spanish paprika. Add the beer and scrape the bottom of the pan. Increase the heat to high and boil rapidly for 5 minutes. Add the chicken stock and continue boiling to evaporate. You will not evaporate all of the liquid, but enough so that it just coats the pasta, rather than being soupy. Add the cooked and drained pasta with the peas. Toss until heated through and salt and pepper to taste (it will need a decent amount of black pepper). You might also need to add more smoked Spanish paprika (to taste).