Chorizo over Angel Hair Pasta

Tender chorizo paired with yellow squash, carrot and artichoke and angel hair pasta, finished with fresh oregano and a hit of za'atar and fennel seed. 1. Pat the chorizo dry and season with salt, za'atar and fennel seed. 2. Heat olive oil in a heavy pan and sauté the chorizo until it develops a deep golden crust, about 24 minutes. 3. Add yellow squash, carrot and artichoke to the pan and cook until just tender, stirring in fresh oregano for fragrance. 4. Cook the angel hair pasta separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.