The last day of January and I am still reeling, I guess I have not stopped, from the holiday season. Now that is a GOOD thing, no its a GREAT thing! Newly remodeled cooking school is about to be revealed and then you must all join me in one of the premier, I say without hesitation, cooking schools in South Florida! Until then, here is a little recipe to tantalize the taste buds ... see, you thought I'd forgotten, no, I still love you with as much spice as this dish has to offer!
CHICKEN FRA DIAVLO
1 lb. Rigatoni pasta, cooked al dente and tossed with olive oil
Sauce:
3 T. olive oli
½ c. chopped yellow onion
½ c. shredded carrots
1 28 oz. can tomatoes
2 T. tomato paste
2 T. dry garlic chips
1 T. dried crushed chilis (or more to taste)
Saute the onions and carrots in the olive oil for 2 minutes until soft. Add in the garlic , chilis and tomato paste. Season with salt and pepper. Add in the tomatoes. Cook until vegetables are soft and flavors are married. Taste and adjust heat. Set aside. Taste for sweetness and heat. Adjust with balsamic vinegar, sugar, chilis.
Meat:
2 T. olive oil
1/12 lbs. ground chicken or turkey
2 chopped shallots
Kosher salt and cracked black pepper
1 c. red wine
2 T. each chopped fresh oregano and basil
Saute the chopped shallots in the olive oil for 1 minute. Add in the ground chicken and continue cooking until browned. Add in the red wine and deglaze the pan, scraping up the bits in the bottom. Continue cooking until wine is reduced by half. Add in the tomato sauce. Mix together until warmed. Add in the warm pasta and toss together. Season with salt and pepper. Serve with dollop of topping on each plate.
Cream Topping
¾ c. ricotta cheese
2 T. heavy cream
¼ c. shredded parmesan
2 T. chopped basil
Mix together Enjoy!
