Recipe

Spicy reddened chicken with pasta

May 31, 1975 2:00pm
  • 1 hr 20 mins cooking
  • Serves 4
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Ingredients

Spicy reddened chicken with pasta
  • 2 tablespoon olive oil
  • 1.5 kilogram chicken pieces
  • 1 brown onion (200g), chopped finely
  • 6 clove garlic, crushed
  • 1/3 cup (90g) tomato paste
  • 1 tablespoon finely chopped fresh basil
  • 2 teaspoon cayenne pepper
  • 1/2 teaspoon each ground clove, nutmeg and cinnamon
  • 2 tablespoon brandy
  • 400 gram canned tomato purée
  • 2 cup (500ml) water
  • 375 gram penne rigate
  • 1 cup (80g) finely grated kefalotyri cheese

Method

Spicy reddened chicken with pasta
  • 1
    Heat oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.
  • 2
    Cook onion and garlic in same pan, stirring, until onion softens. Add paste, basil, spices and brandy; cook, stirring, 1 minute. Return chicken to pan with purée and the water; bring to the boil. Reduce heat; simmer, covered, about 50 minutes or until chicken is cooked through.
  • 3
    Remove chicken from pan; discard skin and bones; chop chicken flesh coarsely.
  • 4
    Meanwhile, cook pasta in large saucepan of boiling salted water until tender; drain.
  • 5
    Combine chicken and pasta with tomato mixture; season to taste. Sprinkle with cheese

Notes

You could use pecorino cheese as a substitute for kefalotyri cheese.

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