Sourdough Pasta Cacciatore Recipe

Prep and season

Pat chicken thighs dry and season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust each piece in 1/2 cup flour, shaking off excess.

Brown chicken

Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add thighs skin-side down and brown 4–5 minutes until golden and crisp. Flip and brown other side 3 minutes. Transfer chicken to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add sliced onion, diced carrot, and diced celery to the pan. Season lightly with a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant.

Deglaze with mezcal

Pour 1/2 cup mezcal into the pan, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol evaporate and the mezcal reduce by half, about 2–3 minutes.

Build braising liquid

Stir in 2 cups chicken stock, 14 oz crushed tomatoes, and 1 tbs tomato paste. Add 1 tsp chopped rosemary, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1 tsp lemon zest. Bring to a gentle simmer.

Braise

Nestle the browned chicken thighs skin-side up into the sauce. Reduce heat to low, cover partially, and simmer gently until chicken is cooked through and tender, about 30–35 minutes. Check a piece reaches 165°F (74°C). Turn off heat and transfer chicken to a clean plate, tent with foil. Keep the sauce in the pot for finishing.

Incorporate nduja

With the braising sauce still warm over low heat, add 3 tbs nduja. Break it up with a spoon and stir until it melts and fully incorporates into the tomato sauce, creating a spicy, smoky, orange-tinted base. Simmer gently 3–4 minutes.

Add olives and capers

Stir in 1/2 cup halved black Sicilian olives and 1 tbs rinsed capers. Taste and adjust seasoning — add up to 1/2 tsp more salt if needed. Add 1 tsp red wine vinegar and 1/2 tsp honey to balance acidity and round flavor.

Finish herbs and rewarm chicken

Stir in 2 tbs chopped parsley and chiffonaded basil leaves. Return the chicken thighs to the sauce, spooning sauce over them. Warm through over low heat 3–5 minutes so flavors marry. Keep sauce loose; if too thick, add up to 1/4 cup reserved chicken stock or water.

Make dough

On a clean work surface or in a bowl, combine 1 cup sourdough discard, 1 3/4 cups all-purpose flour, 1/4 cup semolina (if using), and 1/2 tsp kosher salt. Make a well and add 3 large eggs and 1 tbs olive oil. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. If dough is dry, add up to 2 tbs water, 1 tbs at a time.

Knead

Knead the dough for 8–10 minutes by hand (or 5–6 minutes in a stand mixer with a dough hook) until smooth, elastic, and slightly tacky. Form into a ball, wrap tightly in plastic, and rest at room temperature 20–30 minutes to relax the gluten.

Roll and cut

Divide dough into 3 pieces. Working with one piece at a time, flatten and run through a pasta machine from the thickest setting, folding and running 2–3 times, then progressively thinner until you reach desired thickness for tagliatelle or pappardelle. Dust with flour as needed. Cut sheets into long ribbons about 1/2–1 inch wide. Shake noodles lightly to separate and dust with a little semolina or flour to prevent sticking.

Cook pasta

Bring a large pot of salted water to a rolling boil. Cook fresh pasta 2–3 minutes until al dente. Reserve 1 cup pasta cooking water before draining.

Toss pasta in sauce

Add 1/2–3/4 cup of reserved pasta water to the nduja-tomato sauce to loosen. Add drained pasta to the sauce and toss gently over low heat, coating the noodles and letting them finish cooking in the sauce 1–2 minutes. Taste and adjust seasoning.

Divide pasta among warmed plates. Place 1–2 chicken thighs per serving atop the pasta and spoon additional sauce, olives, and nduja over the top. Sprinkle with 1/2 cup grated Pecorino Romano (divided), drizzle 1 tsp extra-virgin olive oil, and garnish with 2 tbs chopped parsley. Serve immediately.