Cacciatore Pasta: The rustic first course that wins you over at first bite
Pasta alla cacciatora is a first course with a bold and enveloping flavor, inspired by Italian peasant and hunting traditions. It combines the robustness of a meat, tomato, mushroom, and olive sauce with a short pasta that perfectly absorbs the sauce.
It's ideal for an autumn or winter dinner, when you want a warm and hearty dish, but also for a Sunday lunch with the family.
The aroma of rosemary and red wine released during cooking is already an invitation to sit down at the table. Once you try it, it will become one of your favorite recipes.
Cacciatore pasta: here's the recipe.
This recipe is designed for those seeking a complete and nutritious first course, suitable for a balanced diet. The chicken provides protein, while the mushrooms and olives enrich the dish with fiber and flavor. You can use whole-wheat pasta for a higher fiber intake or gluten-free pasta for those with gluten intolerances. Here are the ingredients for 4 people:
- 320g short pasta (rigatoni, penne, or fusilli)
- 300g chicken pieces (thigh or breast)
- 200 g of mushrooms or mixed mushrooms
2 cloves of garlic
- 400 g of peeled tomatoes or tomato puree
- 100 ml of red wine
- 80 g of black or green olives
1 bay leaf
Extra virgin olive oil to taste
Salt, pepper and chili pepper to taste
The step-by-step process
I begin by sautéing finely chopped onion, carrot, and celery. I sauté them in a large skillet with a drizzle of extra virgin olive oil. I add the crushed garlic and the chicken pieces, browning them on all sides until golden brown. I pour in the red wine and let the alcohol evaporate. I add the sliced mushrooms and olives, stir, and let them cook for a few minutes.
At this point, I add the crushed peeled tomatoes or passata, rosemary, bay leaves, salt, pepper, and a pinch of chili pepper. Cover and cook over low heat for about 25 minutes, stirring occasionally. Meanwhile, I cook the pasta in plenty of salted water, draining it al dente. I pour it directly into the pan with the sauce and toss for a few moments, so that it is evenly coated. If the sauce is too dry, I add a ladle of the cooking water. I serve the pasta cacciatore piping hot, with a sprinkling of grated Parmesan and a sprinkle of freshly ground pepper. It's also excellent the next day, reheated in the pan.
