Recipe courtesy of David Ruggerio
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
8 servings

Ingredients

Directions

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.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Cavatelli with Sauteed Broccoli and Garlic

Recipe courtesy of Fannie di Giovanni

Chicken with Rice (Arroz con Pollo)

Recipe courtesy of Daisy Martinez

Pollo al Mattone

Recipe courtesy of Anne Burrell

Pollo al Mattone

Recipe courtesy of Michael Chiarello

Cottelet di Pollo

Recipe courtesy of Graham Kerr

Sugo di Cinghiale: Wild Boar Sauce

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Latest Stories