| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| Calories | 776 |
| Total Fat | 36 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 102 milligrams |
| Sodium | 1,600 milligrams |
| Carbohydrates | 76 grams |
| Dietary Fiber | 5 grams |
| Protein | 30 grams |
Reviews
Yes I agree the directions were a little confusing but overall I came out wonderful my kids ate three plates. As for the spaghetti I just boil separately it regular. And stuck it all together.
I used gluten-free spaghetti, which didn’t cook correctly. The whole dish turned into gelatinous glop. I won’t be cooking this again!
This recipe was written wrong.. That is the problem that most people are having..
I made this for dinner tonight and everyone ate seconds. I will make this again.
So good 😀
Love this!!
Amazing!!!! Used my multicooker to make it (I have Redmond RMC-M4500) . I didnt have onions so I was making it without them, in everything else I was following the reciepe. Its so delicious! Thanks for sharing!
Looooove it.
This is a regular in my kitchen. From my experience, be careful about how much water you add other wise it turns out runny. I add the water to about 1/4″-1/2″ above the noodles before I put the meat back in & it turns out fine.
I’ve made this recipe several times and love it. It’s my all-time favorite Food Network Magazine recipes. The dried marjoram and manchego cheese really make the difference. It’s important to only add enough water to just cover the pasta by 1/2 an inch. If you do that it will look exactly like the picture.