Title: Cavatelli Al Sugo Di Pollo
Categories: Tv-food, Pasta, Poultry, Sauces, Cheese
Yield: 8 Servings
1 lb Cavatelli
3 1/2 lb Chicken; in 16 equal-sized
- pieces
3 tb Extra virgin olive oil
Salt & pepper
3 md Red onions; peeled, chopped
1 pn Red chile flakes
2 lb Very ripe fresh tomatoes;
- passed through a food mill
2 tb Tomato paste
2 lg Pinches saffron
21 Basil leaves; julienned *
Pecorino Romano; fresh grated
* HUH? That's awf'ly precise - UDD
Place the olive oil in a large heavy-bottomed pot over medium heat
and saute the pieces of chicken until golden brown on all sides,
about 12 minutes.
Remove the chicken pieces with a slotted spoon. Add the onions to
the pot, along with the red pepper flakes, and cook them for
10 minutes or until translucent. Add the tomato and the tomato
paste, mixing well. Add the saffron and allow to simmer for 3 to
4 minutes.
Add the chicken back to the pot, along with the basil, and lower
the heat, allowing the sauce to simmer for 30 minutes. Season with
salt and pepper.
While the chicken is simmering, cook the pasta, drain it, mix well
with the sauce and serve with the grated Pecorino on the side.
