Chicken pasta tomato sauce: the authentic Tuscan recipe with garlic, herbs and spices.
I know you’ve been told we don’t eat pasta with chicken, here in Italy. But that’s not exactly true… We do, when in Tuscany :-). Forget casseroles, bakes or instant pot recipes. This is a slowly cooked chicken pasta tomato sauce. A simple chicken ragout made with fresh and local ingredients: a traditional Tuscan recipe.
This is how I’m serving THE bird on my Italian Thanksgiving dinner.
The chicken pasta tomato sauce recipe, sugo di gallinella, was kindly given to me by one of my worldwide top 5 restaurants: Il Leccio. Our gastronomic epiphany from our last Tuscan journey. Yes, that time we ended up drunk in the saloon next to the restaurant, with the locals, drinking local beers with ambiguous names and lascivious labels…
chicken pasta tomato sauce recipe
- 2 chicken legs
- 1 carrot
- 1 celery stalk
- 4 garlic cloves
- 1 medium onion
- 4 tablespoons of extra-virgin olive oil
- 1 long sprig of rosemary
- 8 sage leaves big and small mixed
- 4,5 cups of tomato puree
Peel, if necessary, and finely chop carrot, celery, onion and two of the garlic cloves. Place them in a large pot, add the olive oil and brown, on a medium/low heat, for about 15 minutes.
Add chicken, tomato, rosemary, sage and the other two, unpeeled, garlic cloves. Cover and cook, lid on and over medium heat, for an hour (until the meat easily comes away from bones).
Remove the chicken legs, rosemary, sage and the garlic cloves (to tell the truth, I didn’t find them, guess they dissolved in the sauce).
When the chicken is cold enough, remove all the meat and place it in a bowl. Shred or chop it (with a fork or a hand blender) and return it to the pot. Cook, over medium heat, for 10 minutes (I added 1 cup of water).
Add salt, pepper and hot pepper to your taste and season pasta. If you find Tuscan pici, you’ll have an authentic bite of Tuscany.
enjoy your chicken pasta tomato sauce