Photo: Spanish-Style Noodles with Chicken and Sausage Recipe
Ingredients
- 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)
Directions
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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By mejohnson30
on March 24, 2012
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Great recipe.....I didn't have the tomatoe puree required in the recipe so I substituted with a can of tomatoes and diced chiles and processed in the food processor. In order to thicken the sauce, I removed about 1/2 cup of the base and whisked 2 tsp of flour, placed back into the pot..My son loved the recipe, and at three, he's a hard sell!! Happy Cooking!!
By harleyq333
Alexandria, LA
on March 13, 2012
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This recipe ended up being way too watery. I added water after putting the meat and pasta together and maybe I should have added it after the pasta but before the meat since it bulks up the pot considerably. Regardless, I ended up spooning about 2 cups of liquid out, and then adding a can of crushed tomatoes (since that's what I had on hand to thicken it a little. Thought the end result was kind of bland so I seasoned it with crushed red pepper, Italian seasoning, and pizza seasoning. My husband raved about the end results so the food was good, but I believe the original recipe leaves something to be desired.
By B_Romeo
on February 27, 2012
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It was okay. It could have used a little more flavor. It looked nothing like the picture. The instructions were very vague when it came it water amounts. I don't know if I would recommend this one.
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