5 Star Chefs & Their Best Pasta Sauce Recipes (Page 8)

Iberian-Style Sausage & Chicken Ragù

Bruce Aidells told us that this recipe was inspired by a fabulous stew of Spanish chorizo and other meats that he had in a small cafe in Toledo when he was traveling in Spain. He said, “When I went home to California I attempted to reproduce it. Since Spanish chorizo is hard to come by I substituted Portuguese linguisa and instead of serving the stew along with potatoes, as they did in Toledo, I started serving it over pasta to enthusiastic response from my friends and fellow diners. Because of the dual Portuguese and Spanish influences I decided to call my ragù Iberian­inspired, after the peninsula these two nations share.” Garnish with grated sheep’s-milk cheese, such as Manchego.

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