Buca Di Beppo Little Hat Pasta with Spicy Chicken
Source: Chef Vittorio Renda - Buca di Beppo
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INGREDIENTS
Nutrition- 3⁄4cup olive oil
- 2tablespoons chopped garlic
- 2teaspoons crushed red pepper flakes
- 2
- 2
- 1
- 1teaspoon salt
- 1lb orecchiette (little hat pasta)
- 1
- 1⁄4cup grated pecorino romano cheese
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DIRECTIONS
- In a large sautepan, heat the olive oil over medium heat.
- Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
- Add the chicken and saute until brown.
- Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
- Set aside.
- In a large pot of boiling water cook the pasta until al dente.
- Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
- Drain the pasta very well.
- Place the pasta back into the pot with the sauce and the cheese.
- Toss very well, until the sauce is completely incorporated.
- Serve immediately.
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