Cavetelli Pasta With Chicken Ragu Recipe

Ingredients
1. Chicken, cut into 16 equal size pieces (1 about 3 ½ pounds)
2. cavetelli pasta (1pound)
3. salt and freshly ground black pepper
4. fresh basil leaves, julienned (21)
5. pinches of saffron (2large)
6. tomato paste (2tbsp)
7. very ripe fresh tomatoes, passed through a food mill (2pounds)
8. crushed red pepper flakes (a pinch)
9. peeled and chopped red onions (3)
10. extra virgin olive oil (3tbsp)
11. freshly grated pecorino Romano cheese (to garnish)

Method of preparation:-
1. Take a large heavy bottomed pot, place it over medium- high heat. Heat olive oil in it and then saute the chicken pieces in it for about 12 minutes until they get golden brown from all sides. Now take out the chicken pieces from the pan.

2. Add onions and red pepper flakes to the pot and cook them for about 10 minutes until they get soft. Then add tomato paste and tomato in it and mix it well. Add saffron and keep it to simmer for about 3 to 4 minutes.

3. Again place the chicken back to the pot with basil. Turn down the heat to low and keep it to simmer for about 30 minutes and then add salt and pepper according to taste.

4. Meanwhile cook the pasta and drain it. Mix it well with the sauce. Now serve it with grated pecorino Romano cheese.

Number of servings – 8