A delicious Italian dish of pasta withchicken in saffron tomato sauce, courtesy of chef Ken Calascione.
Recipe: Pasta con Pollo inZafferano
1 pound pasta–short rigatoni or pennete(see note) 2 legs and 2 thighs of chicken 1 (28-ounce) can Italian tomatoes 1 onion 2 pinches saffron 12 basil leaves 2 tablespoons extra virgin olive oil Salt and freshly ground pepper to taste Grated Parmigiano-Reggiano cheese
Rinse the chicken under cold running water,pat dry, and then remove the fat and any excess skin. Dice theonion and tear the basil leaves. Pass the tomatoes through afood mill to strain them and remove the seeds.
Place the olive oil and chicken piecesin a large pan over low-moderate heat and fry them until thoroughlycooked. Remove the chicken from the pan, set aside and allowto cool.
In the same pan, add the diced onionsand simmer until they become translucent, then pour in the strainedtomatoes. Bone and shred the chicken pieces then add the meatto the tomato sauce. Add the saffron, basil, salt and pepperto taste, stir, cover and simmer.
Meanwhile, bring a large pot of saltedwater to boil, add the pasta and cook al dente. Drain the pasta,then add it to the sauce and stir until well incorporated.
Transfer the pasta to individual bowlsand serve with freshly grated Parmigiano-Reggiano cheese.
Note: This recipe calls for a short rigatonior pennete, but adapts well with egg fettuccine or tagliatelli.
Recipe courtesy of chef Ken Calascione.
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