Recipes
Christmas Red Pasta Recipe
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| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Servings |
MetricUS Imperial
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Ingredients
- 2 tbsp virgin olive oil
- 4 cloves garlic crushed
- 1 Bay Leaf
- 1/4 pound pancetta chopped into small bits
- 1 pound Chicken
- 1 medium carrot chopped
- 1 rib celery chopped
- 1 medium onion chopped
- 1 cup dry red wine
- 2 cans crushed tomatoes
- handful fresh parsley chopped
- 1/4 tsp cinnamon
- salt and pepper to taste
- 2 pounds penne rigate cooked to al dente
Ingredients
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Rate this recipe!
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Instructions
- Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
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