Ingredients:
1/3 lb of ground Italian Sausage
1 chicken breast cubed
2 tbsp tomato paste
4 small sweet peppers or 1 bell pepper chopped into 1×1″ pieces
2 large garlic cloves chopped
1 yellow onion chopped into 1×1″ pieces
Freshly grated Pecorino Romano to taste
1 28 oz can of Cento San Marzano peeled tomatoes
De Cecco Fusilli pasta (you can use your favorite style and brand)
Kosher salt to taste
Black pepper to taste
Olive Oil
1/4 cup White Wine (optional)
Cooking Instructions:
Begin by getting water boiling in large pot. Chop a yellow onion into 1"x1" pieces. Dice up fresh garlic and chop peppers into somewhat large pieces to match the onion. Cube the chicken breast into 1"x1" pieces. Head over to the stove and add about 1 tbsp of kosher salt to your boiling water and preheat a large pan for about 3 min on med heat. Add about 1-2 tbsp of olive oil to the hot pan and add in onions and peppers to begin sauteing. Season with a couple tsp of salt and black pepper and continue cooking for about 3-4 min. Add Italian sausage in and break it up, then add the chicken and season with salt and pepper to taste. Make sure sausage and chicken is spread out so it has nice contact with the pan. Add a little splash of olive oil if needed and continue cooking without touching the meat for 3 min (You can stir the onions and peppers occasionally). Stir everything together and continue cooking for a couple more min until chicken and sausage is fully cooked. Make a small well in the middle of the pan and add in 1 tsp of olive and saute garlic in the oil for about 30 secs until fragrant. Add 2 tbsp of tomato paste to pan and saute it for about 1 min to cook the rawness out. This is a good time to put your pasta in the boiling, salted water (I cooked about 1/2 lb of pasta for this recipe). Back to your sauce, stir in the tomato paste then de-glaze pan with 1/4 cup of wine or water or chicken stock. Cook the wine down for about 1 min. Add the Cento tomatoes in the pan by hand crushing each tomato and pouring the remaining juice in the can into the pan. Stir everything together and continue cooking until simmering, then turn your heat down to low while your pasta finishes cooking. Add a touch of salt and some grated pecorino romano to taste (I like a lot of pecorino) and stir in. Reserve about a cup of pasta water before draining the pasta, then drain and add pasta to the sauce. Stir it all together and add a little pasta water if needed to help tie it all together. Plate it up and add some fresh grated Pecorino Romano and black pepper to the top. Enjoy!
Cook Time: 30 mins