So, I did what I often do when it comes to pasta sauces. Checked out recipes. Too light, too summery, too exotic, too spicy -- in the end, I made up my own and it's a nice week night dinner that doesn't take long to prepare. The most time consuming part is cutting up the chicken thighs -- but they don't take long to cook, so I figure it balances out. It's a very easy sauce to make, so don't shy away.
Rigatoni with Chicken Thighs and Sausage
1-2 tablespoons olive oil
6 boneless chicken thighs
1/4 cup flour
2 pork sausages, sliced (I used Bratwurst!)
1/2 cup white wine
1 leek, sliced (1/3 cup chopped onion would be fine)
4 garlic cloves, minced
1 tablespoon oregano
28 ounces diced tomatoes (2 small cans or 1 large one)
salt to taste
8-10 ounces rigatoni or penne
Cut the chicken thighs into 3/4 inch squares, trimming any fat. Sprinkle with salt and pepper and turn, then add the flour and turn several times to coat.
Heat the olive oil and brown the chicken thighs. Add the sliced sausage. Scoop the meat out and set it aside.
Pour the white wine into the pan to deglaze it and add the leek, garlic and oregano. When the leek and garlic have softened, add the diced tomatoes and return the meat to the sauce.
Meanwhile, cook the pasta according to the instructions on the package.
Simmer the sauce gently until the chicken is cooked through. This doesn't take long! Don't overcook the chicken. In fact if you're waiting for everyone to arrive, bring it to a simmer and turn it off. Reheat when everyone is ready to sit down to eat, making sure the chicken has cooked through.
Salt to taste. Remove from heat and pour cream into the sauce -- Rachel Ray style -- by pouring it in a circle twice (eyeball it!).
Ladle sauce over pasta and enjoy!