MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cavatelli Al Sugo Di Pollo
Categories: Tv-food, Pasta, Poultry, Sauces, Cheese
Yield: 8 Servings

1 lb Cavatelli
3 1/2 lb Chicken; in 16 equal-sized
- pieces
3 tb Extra virgin olive oil
Salt & pepper
3 md Red onions; peeled, chopped
pn Red chile flakes
2 lb Very ripe fresh tomatoes;
- passed through a food mill
2 tb Tomato paste
2 lg Pinches saffron
21 Basil leaves; julienned *
Fresh grated Pecorino
- Romano

* HUH? That's awf'ly precise - UDD

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.

Yield: 8 servings - 4 servings at my house

David Ruggerio

SOURCE: Chef du Jour Cooking Show #DJ9505

MM Format by Dave Drum - 28 December 1999

FROM: Uncle Dirty Dave's Kitchen

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