Broken Spaghetti with Chorizo, Manchego and Scallions

Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan.

Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl.

Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.

Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes.

Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.