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Ingredientes
- 1 lb cavatelli
- 1 x chicken - (3 1/2 lbs) cut into 16 equal-sized pcs
- 3 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3 x red onions peeled, minced
- 1 pch red pepper flakes
- 2 lb very ripe fresh tomatoes passed through a food mill
- 2 Tbsp. tomato paste
- 2 pch saffron - (large)
- 21 x basil leaves julienned Freshly-grated Pecorino Romano
Direcciones
- Place the extra virgin olive oil in a large heavy-bottomed pot over medium heat and saute/fry the pcs of chicken till golden on all sides, about 12 min. Remove the chicken pcs with a slotted spoon.
- Add in the onions to the pot, along with the red pepper flakes, and cook them for 10 min or possibly till translucent/soft. Add in the tomato and the tomato paste, mixing well. Add in the saffron and allow to simmer for 3 to 4 min.
- Add in the chicken back to the pot, along with the basil, and lower the heat, allowing the sauce to simmer for 30 min. 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.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 8 servings | |
| Calories 579 | |
| Calories from Fat 218 | 38% |
| Total Fat 24.19g | 30% |
| Saturated Fat 6.81g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 152mg | 6% |
| Potassium 587mg | 17% |
| Total Carbs 51.04g | 14% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.25g | 5% |
| Protein 37.12g | 59% |
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