Spanish-Style Noodles with Chicken and Sausage

Total Time:
40 min
30 min
10 min

4 servings

  • 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
  • 1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks
  • Kosher salt and freshly ground pepper
  • 1 teaspoon dried marjoram or oregano
  • 1/3 cup extra-virgin olive oil
  • 2 medium onions, diced
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 3/4 cup tomato puree
  • 12 ounces spaghetti, broken into 3-inch pieces
  • Grated manchego or parmesan cheese, for garnish (optional)
  • Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.

  • Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.

  • Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.

  • Per serving: Calories 776; Fat 36 g (Saturated 8 g); Cholesterol 102 mg; Sodium 1,600 mg; Carbohydrate 76 g; Fiber 5 g; Protein 30 g

  • Photograph by Antonis Achilleos

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