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Red Noodles (Tallarines Rojos) with Armando Machuca
A Peruvian criollo pasta dish with braised chicken legs in a rich red tomato and ají panca sauce. Giacomo teaches comedian Armando Machuca proper technique: brining chicken, building flavor through browning, layering sofrito with wine, and finishing pasta in the sauce.
Ingredients
Chicken
- 4 pieces Chicken legs and thighs (brined 25 min at 10%)
Pasta
- 400 g Spaghetti (cooked 12 min (2 min less than package))
Sauce
- 1 tbsp Ají panca paste
- 6 medium Ripe tomatoes (rough chopped)
- 80 ml White wine
- 20 g Dried porcini mushrooms (rehydrated)
- 2 tbsp Tomato paste
- 1 tbsp Dried oregano (rubbed between palms)
- 400 ml Chicken stock
Steps
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1Brine chicken 25 min at 10%. Sear skin-side down until deep golden. Remove.Tip: Never force the chicken up — it releases when ready.~35 min
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2In same pot: cook onion until golden (deglaze fond), add garlic, ají panca, carrot, mushrooms, cumin, bay leaves. Add wine, reduce.Tip: Ají panca gives the characteristic red color.~15 min
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3Add tomatoes, cook down to paste. Add tomato paste, oregano, pepper. Add stock, return chicken, braise 15 min covered.Tip: Rub oregano between palms to release oils.~25 min
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4Cook pasta 12 min in salted water. Remove chicken from sauce. Toss pasta in sauce 2 min. Serve with chicken on top.Tip: Finishing pasta in the sauce is what makes it superior.~15 min
Nutrition (per serving)
680
Calories
42g
Protein
72g
Carbs
22g
Fat
6g
Fiber
Cultural Context
Tallarines rojos is a quintessential Peruvian home dish born from Italian immigration in the 19th-20th centuries, transformed into something distinctly criollo with ají panca, cumin, and oregano. It is a beloved weekly staple across Peruvian households.