Casarecce Piccante with Chicken
Hot, fresh and zesty this pasta dish is as steamy as it is refreshing.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 pan
- 1 pot
Ingredients
- 250 gr Casarecce
- 1 clove garlic
- 1 small red onion
- 200 gr minced chicken
- 10 cherry tomatoes
- 60 ml cooking cream
- 1 pinch ground fennel
- 1 tsp smoked paprika
- 1 dash chilli flakes or more if you like it hot
- fresh parsley
- 1 lemon
- Belmorso Extra Virgin Olive Oil
Instructions
- Mince the garlic and chop the onion.
- Set aside 1/3 of the onion so you can add it raw at the end when you are serving your pasta. You can skip this step if you don't like eating raw onion. In that case, cook the entire onion.
- Sauté the garlic and onion in a pan with Belmorso Extra Virgin Olive Oil.
- Add the spices to aromatise.
- Boil the water for the pasta with plenty of salt.
- After a few minutes, you can add the chicken to the garlic and onion, and mix well.
- Wash, cut and add your cherry tomatoes into the same pan.
- Add the casarecce to cook.
- Time to add your cooking cream and season with a little salt. Your piccante sauce is ready.
- Drain your pasta and transfer back to pot. Add the piccante sauce, a handful of parsley and mix.
- Serve with a generous squeeze of lemon, and buon appetito.
