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chicken and rigatoni (buccalotti)

(2 ratings)
Recipe by
Pamela Rappaport
The Villages, FL

My best friend from childhood and I both loved to cook. Her elderly Italian neighbor shared this recipe. She called it chicken buccalotti, but I've never found a reference to this except as a place name or family name. Her recipe called for rigatoni, so for general reference I call it chicken and rigatoni. 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 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For chicken and rigatoni (buccalotti)

  • 2 Tbsp
    olive oil
  • 1
    cut 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
  • 1 can
    tomato paste, has to be good quality, i prefer contadina
  • 1
    medium onion, chopped
  • 2 qt
  • salt and pepper
  • 1 lb
    rigatoni noodles

How To Make chicken and rigatoni (buccalotti)

  • 1
    Add oil to a large, deep pan that will also hold the noodles.
  • 2
    Add chicken to the pan and brown. Remove.
  • 3
    Add onions and cook until translucent.
  • 4
    Add chicken back to pan along with water, tomato paste and salt and pepper.
  • 5
    Bring to boil, reduce heat, cover, and simmer until chicken is very tender. 45 minutes to an hour.
  • 6
    Remove chicken and debone. Return meat to pot.
  • 7
    Add rigatoni to pot. Make sure there is liquid to cover. Cook until noodles are done, stirring occasionally, adding more water if needed. Enjoy!

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