Really enjoyed this because of the fantastic flavor from relatively few ingredients. I used a spicy chicken sausage, smoked paprika instead of pimenton de vera, and a can of tomatoes with chilies. I cooked in a big saute pan instead of a saucepan, and cut the simmering time down to about 40 minutes.
Iberian-Style Sausage & Chicken Ragù
From EatingWell: November/December 2009
This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.
14 Reviews for Iberian-Style Sausage & Chicken Ragù
I used hot italian sausage because that's all they had at the store. It was a pretty good dish. I ate it with gnocchi, which made it alot better.
I think next time I'll use a can of crushed tomatoes or tomatoe paste. It was too oily and not thick enough for my liking
Very delicious. The flavors were even better a few days later! I had to use hot Italian sausage instead of chorizo because my grocery store did not carry it. There was a fair bit of preparation involved but it was worth it.
Made it with the store brand smoked chirizo and a mixture of half sharp paprika and smoked paprika since our grocery store didn't have pimenton. Definitely liked this. I will make it again with all the right ingredients.