Chicken and Rigatoni (Buccalotti)
By
Pamela Rappaport
@Pamelalala
1
Don't let the simplicity of the recipe fool you, it's perfect as it is! I've experimented over the years adding oregano, garlic, etc but it's never as good as the original.
★★★★★ 2 votes5
Ingredients
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2 Tbspolive oil
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1cut up chicken or equivalent pieces of you preference, very important to include the bones for flavor, and the skin too if the fat is ok with you
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1 can(s)tomato paste, has to be good quality, i prefer contadina
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1medium onion, chopped
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2 qtwater
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·salt and pepper
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1 lbrigatoni noodles
How to Make Chicken and Rigatoni (Buccalotti)
- Add oil to a large, deep pan that will also hold the noodles.
- Add chicken to the pan and brown. Remove.
- Add onions and cook until translucent.
- Add chicken back to pan along with water, tomato paste and salt and pepper.
- Bring to boil, reduce heat, cover, and simmer until chicken is very tender. 45 minutes to an hour.
- Remove chicken and debone. Return meat to pot.
- Add rigatoni to pot. Make sure there is liquid to cover. Cook until noodles are done, stirring occasionally, adding more water if needed. Enjoy!